Asian Almond Chicken Salad

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I’ve been hankering for an Asian chicken salad with a nutty dressing for a while – especially since I got my hands on some Red Boat fish sauce.

When I held the Red Boat fish sauce Twitter and Facebook giveaway a few weeks ago, George Z. posted a recipe for a Thai “peanut” sauce that he originally found on the wonderful Primal food blog, This Primal Life. I modified it a little bit by adding a touch of applesauce for sweetness and subbing out rice wine vinegar with coconut vinegar. All in all, it’s a tasty dressing that you can use as a dipping sauce or drizzle on your favorite meats and veggies.

Check out the recipe after the jump!

Here’s what I gathered to serve 3 people:

For the sauce:

  • 3 tablespoons creamy almond butter
  • 2 tablespoons Red Boat fish sauce
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon of coconut vinegar
  • 2 tablespoons of unsweetened applesauce
  • ½ teaspoon of crushed red pepper

For the salad:

  • 3 cups of shredded cooked chicken
  • 3 medium carrots, peeled and julienned
  • 8 small kohlrabi roots, peeled and sliced (you can sub in jicama or sliced apples) Handful of cilantro, roughly chopped
  • Handful of basil, cut in chiffonade
  • Large head of romaine lettuce, washed and torn into bite-size pieces

Here’s how I made it:

I combined all the ingredients for the sauce in a bowl and whisked to combine.

I sliced the kohlrabi and shredded the carrots with a julienne peeler…

…and tossed them in a bowl.

I added the dressing, the chicken, and the herbs…

…and tossed everything well.

Then, I served it up on a bed of romaine lettuce.

If you’ve got leftover meat and veggies, just toss on the dressing and you’ll have a tasty meal in minutes!


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