Adam Liaw’s satay chicken salad

• ½ roast chicken, meat and skin shredded

• 2 Lebanese cucumbers, cut on the diagonal into half moons

• 1 small carrot, peeled and cut into matchsticks

• 1 small red onion, very thinly sliced

• ½ cup cherry tomatoes, halved

• 4 cups mixed baby salad leaves

• 1 cup coriander leaves, loosely packed

• 1 bird’s eye chilli, thinly sliced (optional)

• ½ cup roasted peanuts, roughly chopped

For the satay dressing

• 2 tbsp grapeseed oil or vegetable oil

• 3 tbsp smooth peanut butter

• 2 tbsp soy sauce

• 1 tsp curry powder

• ½ tsp ground cumin

• 1 tsp sugar

• 1½ tbsp rice vinegar