Asian Almond Chicken Salad

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…