Chinese Chicken Salad with Pecans
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5 from 10 votes

Chinese Chicken Salad with Pecans

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4
Calories: 481kcal
Author: Andie Mitchell


Asian Pecan Butter Dressing

  • ¼ cup pecan butter (recipe above, or substitute another nut butter)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • tsp soy sauce
  • 2 tbsp warm water

Chinese Chicken Salad

  • 4 oz dried thin rice noodles (¼ of a 16-oz package)
  • 4 cups chopped romaine lettuce
  • 4 cups chopped iceberg lettuce
  • 2 scallions, finely chopped
  • 1 cup bean sprouts
  • ¼ cup pecans, toasted and chopped
  • ½ cup crispy wonton strips
  • 1 cup mandarin oranges
  • 2 tbsp sesame seeds
  • 2 cups chopped rotisserie chicken breast


  • For the dressing: In a medium bowl, whisk all ingredients (except for water) until smooth. Add 2 teaspoons of warm water and whisk until incorporated. Add more water, 1 teaspoon at a time, until you reach a thick yet pourable consistency.
  • For the salad: Cook the rice noodles according to package instructions. Once cooked, drain and then transfer to a bowl with cold water (to keep them from sticking).
  • In a large bowl, toss the romaine and iceberg lettuces, scallions, bean sprouts, pecans, crispy wontons, mandarin oranges, sesame seeds. Divide the salad among 4 plates, top each with ½ cup chicken, and serve alongside dressing.


**One serving of pecans (28g) has 18g unsaturated fat and only 2g saturated fat.


Calories: 481kcal | Carbohydrates: 47g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 259mg | Potassium: 677mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4876IU | Vitamin C: 21mg | Calcium: 170mg | Iron: 4mg