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
Dressing
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
Method
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.
For the dressing, mix the ingredients together with 1 tbsp of cold water, stirring to remove any lumps to produce a thick, smooth dressing.
Combine the remaining ingredients in a large bowl with the chicken and dressing and toss to combine. Serve immediately with lime wedges.
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By Adam Liaw
