Asian Almond Butter Dressing

peanut chicken salad-3

Second and last salad this week, I promise!

peanut chicken salad-1

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.

peanut chicken salad-2

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.

peanut chicken salad-7

If you much prefer peanut butter, feel free to use that instead.

peanut chicken salad-4

Asian Almond Butter Dressing

This delicious peanut dressing is perfect with chicken!
Prep Time5 minutes
Total Time5 minutes
Course: Condiments
Cuisine: Asian
Keyword: Asian dressing recipe, peanut sauce for chicken, peanut sauce recipe
Servings: 3 to 4 servings
Calories: 149kcal


  • 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.


Calories: 149kcal | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 672mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Calcium: 72mg | Iron: 1mg


39 thoughts on “Asian Almond Butter Dressing

  1. Diane @ Vintage Zest

    This looks like an easy, tasty salad dressing! I get so tired of unfulfulling salad dressings, this would be a welcome change.

    I have a question for you. I noticed that on both this recipe and the lettuce wraps, your carrots are grated, but almost look like matchstick cuts. How do you get it to not be so thin? You can see that mine ended up superfine in the lettuce wraps. Thanks!

    P.S. – On Top Chef tonight, the contestants had to use iceberg lettuce in a dish, and a couple of them were positively snobby about it! Boo!

    1. admin

      Ooh yours look great, Diane! True story: I bought a bag of shredded carrots. I know. I just thought…these are so perfect for photography.

      And funny about Top Chef. Haven’t they had a good wedge salad?! Or perfect crunchy beef tacos?! Come on!


      1. Diane @ Vintage Zest

        I absolutely don’t blame you. Shredding is absolutely my least favorite kitchen duty. I usually delegate the duty to whomever is closest. :) I don’t mind mincing, measuring, or cleaning, I just detest using a grater.

        Sorry to out you and thanks for the compliment!

    1. admin

      Hey Jess,

      Forgive me, I don’t quite understand your question. What is the almond butter like in England? Is it the crunchy kind? In that case, I’d say that the one I used here is just more finely ground. Sorry if I’m being a dimwit :)


  2. Shelby

    Ohhhh, I am going to have to make this soon. I love me some almond butter! Thank you for the recipe! May be nice to switch things up. Lately I have just been putting a little olive oil and balsamic vinegar to dress my salads, not super exciting but I am feel like I can never find dressings that I like! Thanks again :)

    1. Jess

      Haha very crunchy and quite dry! I mean it may just be the one I bought but it’s a bit stiff and very coarsely ground and a bit oily if left to sit, nothing at all like peanut butter, no were near as smooth. Even crunchy peanut butter has nothing on my almond butter – still delicious though!

  3. Emily

    YUM!! Thanks, Andie! I’ve been looking for some good salad dressings, but I’m not a fan of ranch which has hindered my search tremendously. I am going to try this out very soon!

  4. Emily

    Ps- whats the update on the book? Is it just the waiting game now? Also- are you still working from home? Just wondering what is going on in your life. :)

    1. admin

      Ha, I really wouldn’t have any problem with owning that if it were true :) But I did make the rest of the salad–which, admittedly, was the easiest thing in the world to do, so I’m not even sure I should be proud. I simply chopped a romaine heart and then very finely chopped a portion from a head of red cabbage.


  5. Cinnamon Vogue

    Oh yeah this salad I like. Don’t halt the salads. The last one I didn’t like, but this I like very much. Yum Yum!! This is really original. I know this almond butter would work very well even without eating it. Peanut butter is so yesterday. Almond is the way to go. Much classier. I am however a bit puzzled with the holes on this dish. Is this some kind funky Italian salad bowl Andie or am I being a total village idiot?

    1. admin

      Haha, the bowls were a gift from my aunt. I’m not sure where she got them–maybe Home Goods? Each is roughly the size of a football and the holes on the sides don’t make much sense for a salad bowl, you’re right. However, I’ve used these bowls for serving dinner, and I did find the finger holes were helpful in being able to pick up the dish and transport it easily.


  6. Sarah (The Simple Dietitian)

    PLEASE don’t stop the salad posts. I heart salads and although I could literally eat the same concoction every day, I realize how much I love trying something new when I see something like this. The more salad posts, the better! :D

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  9. J

    A lot of your recipes I want to try have soy sauce, I can’t have soy sauce or even tamari, can you suggest a substitute? Thanks so much. Everything sounds so yummy

  10. Sarah

    When I opened this page, at the top tab all it said was “Asian Almond Butt” and for some reason, it sent me in a fit of giggles for a good bit!

  11. view it

    Really good stuff, this helped me in my project. PS. Can you suggest me some stuff on Government Student Loan ? Im still a newbie with this

  12. Hayley

    I used maple syrup instead of honey to make this vegan. Absolutely loved it! I use 1 tablespoon of water to make this a dip for spring rolls and egg rolls, and about 3-4 tablespoons water to make a salad dressing.


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