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!