Weeknight Asian Almond Chicken Salad
- Yield 3 servings
- Prep 20 minutes
- Total 20 minutes
Weeknight Asian Almond Chicken Salad sits in the Salads section of Regbie. The card serves 3 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 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
- 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
Method
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. Turn them into a bowl.
Tip in the dressing, the chicken, and the herbs into the bowl with the kohlrabi and carrots.
Turn everything well, then serve on a bed of romaine lettuce!
