3 - 3.5 pound whole chicken (You can also use a rotisserie chicken from the grocery store and skip step 1)
3 tablespoons smooth peanut butter
1/2 cup fresh lime juice
2 tablespoons water
3 small cloves of garlic minced or pressed through a garlic press
2 teaspoons finely grated ginger
2 tablespoons light brown sugar
1 1/2 teaspoons hot red pepper flakes
1 cucumber pealed, seeded and cut into 1/4 inch cubes
1 medium carrot grated
4 scallions sliced thin
3 tablespoons cilantro leaves
1/2 cup chopped peanuts
1. season the chicken with salt and pepper. Roast at 375 degrees until instant read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour and 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding the fat and sinew. Reserve 5 cups for this recipe; set aside the rest for another use.
2. 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 a large bowl.
3. Add the cucumber, carrot, scallions and cilantro to vinaigrette. Toss to combine. Add chicken and toss gently to combine. Let stand at room temperature for about 15 minutes. Adjust seasoning with salt and pepper and sprinkle with peanuts.