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Chicken and Egg Salad-Paleo

Chicken and Egg Salad with Almond Satay Sauce

2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups rocket leaves(arugula)
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 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.


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