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5 from 1 vote

Asian Almond Chicken Salad

This is a great salad recipe that makes you actually want to eat a salad! It's made even easier by using cooked chicken that you hopefully already have on hand.
Prep Time20 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: Dairy-free, gluten-free, paleo, Primal, Whole30
Servings: 3
Calories: 478kcal


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


  • 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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 478kcal | Carbohydrates: 37g | Protein: 47g | Fat: 19g | Fiber: 18g | Sugar: 16g