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.
Time to make Asian Almond Chicken Salad!
Serves 3
Ingredients:
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 medium carrots, peeled and julienned
- 8 small kohlrabi roots, peeled and sliced (you can sub in jicama or sliced apples)
- 3 cups of shredded cooked chicken
- Handful of cilantro, roughly chopped
- Handful of basil, cut in chiffonade
- Large head of romaine lettuce, washed and torn into bite-size pieces
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
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!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Asian Almond Chicken Salad
Ingredients
For the sauce:
- 3 tablespoons creamy almond butter
- 2 tablespoons Red Boat fish sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon coconut vinegar
- 2 tablespoons applesauce
- ½ teaspoon crushed red pepper flakes
For the salad:
- 8 small kohlrabi roots peeled and sliced
- 3 medium carrots peeled and julienned
- 3 cups shredded cooked chicken
- Handful of fresh cilantro chopped
- Handful of fresh basil chiffonade
- Large head of romaine lettuce washed and torn into bite-size pieces
Instructions
- For the sauce, gather all your ingredients. Dump the ingredients in a bowl and whisk to combine.
- For the salad, start by slicing the kohlrabi and peeling and shredding the carrots with a julienne peeler. Toss them into a bowl.
- Add the dressing, the chicken, and the herbs into the bowl with the kohlrabi and carrots.
- Toss everything well, then serve on a bed of romaine lettuce!
Nutrition
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