Thai Chicken Salad - cooking recipe

Ingredients

1 None whole chicken (2 1/2-3 lbs)
4 oz baby arugula leaves
1 small red onion, thinly sliced
1/2 bunch cilantro
1/3 cup unsalted roasted peanuts, coarsely chopped
1/4 cup light coconut milk
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lemon or lime juice
2 tsp sweet chili sauce

Preparation

Place the chicken in a large saucepan and cover with cold water. Bring to a boil on high heat. Reduce heat to low and simmer, partially covered, for 45 mins or until chicken is cooked through. Skim surface during cooking.
Transfer chicken to a cutting board. Cool slightly. Remove skin and meat from bones; discard skin and bones. Shred chicken and place in a large bowl. Add arugula, onion, cilantro and peanuts; toss until well combined.
Whisk coconut milk, fish sauce, sugar, juice and sweet chili sauce in a small bowl. Divide salad among serving plates. Drizzle with dressing.