Crunchy Thai Chicken Salad

Recipe Ingredients
00g snow peas, trimmed
1 x 250g pkt bean shoots
100g baby Asian greens
1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced
1/2 cup fresh coriander leaves
50g Chang's Crunchy Noodles
2 oranges or mandarins, peeled, white pith removed, segmented
1 Woolworths Country Style Roast Chicken, skin removed, shredded
1 1/2 tbs sesame seeds, toasted
Peanut sauce
130g (1/2 cup) crunchy peanut butter
150ml coconut milk
1 1/2 tbs fresh lime juice
1 1/2 tbs kecap manis
1 1/2 tbs sweet chilli sauce
1 1/2 tsp curry powder

Recipe Method
To make the peanut sauce, place the peanut butter, coconut milk, lime juice, kecap manis, sweet chilli sauce and curry powder in a small saucepan over medium heat. Cook, stirring, for 4-5 minutes or until smooth and heated through. Set aside and cover to keep warm.
Meanwhile, cook the snow peas in a saucepan of boiling water for 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain.
Combine the snow peas, bean shoots, Asian greens, cucumber and coriander in a bowl. Place on a large serving platter and sprinkle with the noodles.
Top with the orange or mandarin and chicken. Drizzle over the peanut sauce and sprinkle with sesame seeds. Serve