Peanut Butter Chicken and Rocket Salad

By Adam Liaw
Serves  4
Print recipe


  • 2 Lilydale Free Range Chicken Breast Fillets
  • Salt, to season
  • 2 Lebanese cucumbers, peeled, deseeded and thinly sliced
  • 4 cups rocket
  • 1 small red onion, finely sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup mint leaves, torn
  • 2 tbsp roasted peanuts, roughly crushed
  • Lime wedges, to serve


  • 2 tbsp smooth peanut butter
  • 1 tsp caster sugar
  • 1 tbsp rice vinegar
  • Juice of ½ lime
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil


  1. Place the chicken breasts on a plate and steam at 62C for 40 minutes, or alternatively poach in barely simmering water for 12 minutes. Shred the chicken by hand and season with a little salt.
  2. For the dressing, mix the ingredients together with 1 tbsp of cold water, stirring to remove any lumps to produce a thick, smooth dressing.
  3. Combine the remaining ingredients in a large bowl with the chicken and dressing and toss to combine. Serve immediately with lime wedges.