- 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
- 1 Tbs oil
- ¼ cup almond butter
- ¼ cup coconut cream
- 1 Tbs 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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