Asian Almond Chicken Salad

Adapted from: Michelle Tam (Nom Nom Paleo)

Prep time: 10 minutes (w/cooked chicken)

Cook time: N/A

Total time:

Serves: 3

For the Sauce:

3 tbsp. almond butter

2 tbsp. ?sh sauce

2 tbsp. lime juice

1 tbsp. coconut vinegar (or other type of?2 tbsp. unsweetened applesauce)

? tsp. crushed red pepper

For the Salad:

3 cups shredded cooked chicken

3 medium carrots, peeled and julienned

8 small kohlrabi roots, peeled and sliced (or?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-sized pieces

1. Combine all the ingredients for the sauce in a bowl and whisk to combine.

2. Slice the kohlrabi (or jicama or apples) and shred the carrots and toss them in a bowl.

3. Add the dressing, the chicken, and the herbs and toss everything well.

4. Serve it on a bed of romaine lettuce and enjoy!

Downloadable Recipe

Asian Almond Chicken Salad