Serves 4

Ingredients: 
2 chicken breast or 500g of leftover chicken (shredded)
1⁄2 cucumber (sliced)
1 radish or 1 pack of small breakfast radish (thinly sliced)
200g beansprouts
200g baby spinach or any salad leaves
1 red chilli (thinly sliced)
50g crushed peanuts
4 eggs (soft boiled)

For the sauce:
4tsp red curry paste
3tsp Kecap manis
1tsp sambal chilli paste (optional)
1⁄2 can coconut milk
100g peanut butter (crunchy or smooth)
Juice of 1 lime
1⁄2 tsp salt

Method:
If using uncooked chicken, roast the breasts until cooked, cool and
slice.
Boil the eggs for 6 mins 30 secs for a soft boiled egg.
To make the sauce add all the sauce ingredients to a pan and turn on a
medium high heat and cook until it comes to a simmer, whisking
occasionally once everything is incorporated.

To assemble the salad, arrange each pile of ingredients all around the
large plate or bowl, garnish with the sliced chilli and drizzle over the
sauce and serve.