Thai-Style Chicken Salad With Spicy Peanut Dressing - cooking recipe

Ingredients

3 - 3 1/2 lbs whole chickens
1 dash salt and pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup lime juice (from 3 to 4 limes)
2 tablespoons water
3 small garlic cloves, minced
2 teaspoons ginger, finely grated
2 tablespoons light brown sugar
1 1/2 teaspoons red pepper flakes
1/2 medium cucumber, peeled, seeded, and cut into matchsticks
1 medium carrot, peeled and grated on large holes of box grater
4 green onions, sliced thin
3 tablespoons cilantro, minced
1/2 cup peanuts, chopped and toasted

Preparation

Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.