Chicken and Egg Salad with Almond Satay Sauce

Posted by Jason Ferruggia on January 20, 2011

2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups rocket leaves
1 carrot, diced
½ green capsicum, diced

Almond sauce
1 small white onion, grated
2 garlic cloves, crushed
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes

To make the almond sauce, start 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 chili 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.

For 309 more great recipes check out Paleo Cookbooks.