The Cukes
Combine all ingredients 3 hours before serving salad.
Let rest in refrigerator.
Drain right before serving

Salad Vinaigrette
Combine and reserve

The Chicken
Split and trim chicken.
Marinate overnight in the remaining ingredients.
Bake on a rack, in a roasting pan for 45-50 minutes at 425 degrees.
Cool and shred meat and crisped skin for the salad, reserve.

Peanut Dressing
Combine in a food processor or blender.
Add Chile sambal to taste
Let rest for 1 hour in refrigerator and correct seasonings.

The garnishes
Toasted sesame seeds
Toasted cashews
Cilantro or Mint sprigs
Curry Oil ( see demo)

Assembly
Mix the salad and cukes with the salad vinaigrette.
Divide onto 6 plates.
Divide chicken onto the salads.
Drizzle with the peanut vinaigrette.
Garnish with some or all of the garnishes and serve