This post is sponsored by American Pecans.
I always love a restaurant-worthy salad, but perhaps especially during these cold winter months, when heavier comfort foods are constant and a lighter—but just as flavorful—salad doesn’t feel like a sacrifice at all. This showstopper has loads of savory-sweet flavor and plenty of crunch. The base is a blend of two lettuces (romaine and iceberg), chopped scallions, and bean sprouts. Cooked rice noodles add satisfying heft, mandarin oranges offer up a little sweetness, while crispy fried wonton strips and chopped, toasted pecans add richness and crunch. To dress the salad, I make a delicious, salty-sweet Asian dressing with rice vinegar, soy sauce, honey, and the key ingredient: pecan butter, which you can make all on your own in a food processor or high-power blender. I like to use chopped rotisserie chicken breast for ease and convenience, but any baked, grilled, or poached chicken breast works!
Pecans might not be what you’d expect to find in a Chinese chicken salad, but trust me, they’re perfect. They add a nice crunch and have a lovely buttery and sweet taste which works so well with the Asian flavors in the salad. They are The Original Supernut, with many nutrition benefits, like 3 grams of plant-based protein and fiber per serving, “good” fats, and essential minerals.** They are a flavorful way to bring more nutrition to your meals and help power you through your busy day.