Second and last salad this week, I promise!
It’s just—this dressing is great. For something that can be whisked together in under five minutes, it has a way of enhancing an otherwise ordinary salad of chicken and greens.
I love almond butter because it has a slightly richer, more roasted flavor than peanut butter. And its natural sweetness complements soy sauce well in this Asian inspired salad.
If you much prefer peanut butter, feel free to use that instead.
Asian Almond Butter Dressing
- 1/4 cup creamy almond butter
- 2 tablespoons soy sauce
- 2 teaspoons honey
- Pinch cayenne pepper
- Whisk all ingredients until well blended. Add 1 tablespoon of warm water, stir, and then add more if desired to achieve a thinner consistency.
- Assemble a crisp salad: chopped romaine lettuce, shredded red cabbage, shredded carrots, chopped scallions, and sliced pan-seared chicken breast. Toss with Asian almond dressing, sprinkle with chopped roasted almonds, and serve.