Chicken and Egg Salad with Almond Satay Sauce
From the author of the paleo cookbooks.
2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups rocket leaves
1 carrot, diced
½ green capsicum, diced
1 small white onion, grated
2 garlic cloves, crushed
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or
until slightly browned.
Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir
in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.
Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.
To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.