Chicken and Egg Salad with Almond Satay Sauce
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.
The Paleo Cookbooks provide you with a range of dishes for every occasion - from
light no-fuss meals through to dinner parties, family celebrations and summer
salads. Simple and Easy to Create Recipes with clear step by step instructions you
will be able to produce paleo friendly meals that get rave reviews from friends and
family every- time! www.paleocookbooks.com