Thai Chicken Salad

• 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

1. 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.
2. 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.
3. Whisk coconut milk, fish sauce, sugar, juice and sweet chili sauce in a small bowl. Divide salad among serving plates. Drizzle with dressing.

chicken, arugula, red onion, cilantro, peanuts, light coconut milk, fish sauce, brown sugar, lemon, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/21390 (may not work)