Asian Almond Chicken Salad
- 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
- 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
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil (1 Handful)
- Carrots, medium (3)
- Kohlrabi, small roots (8)
- Romaine lettuce (1 Large head)
- Meat
- Chicken, cooked (3 cups)
- Canned Goods
- Applesauce, unsweetened (2 tablespoons)
- Condiments
- Almond butter, creamy (3 tablespoons)
- Coconut vinegar (1 tablespoon)
- Red boat fish sauce (2 tablespoons)
- Cooking & Baking
- Red pepper (1/2 teaspoon)
- Drinks
- Lime juice, freshly squeezed (2 tablespoons)
Preparation
Read recipe preparation on nomnompaleo.com
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Recipe Stats
Published May 22, 2011 (1 year ago).
23 people saved this recipe.
