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Firstly, take your chicken breast and slice, flatten out into escalopes, season and pan fry. Let them cool and rip into shreds.
For the salad, this is up to you; you want to make a crisp, crunchy salad that is fresh. So I just finely sliced up and julienned a half a carrot, 3 leaves of bok choi (but you could use anything green, mange tout, cabbage, kale, etc), a handful of bean sprouts, a few coriander stalks with their leaves, some spring onion tops.
When you're ready to assemble, I dress it with a squeeze of lime juice and a drop of sesame oil.
For the sauce, add the peanut butter and siracha to a bowl and warm it over some hot water; you want it to loosen up. Once it's soft, add your oils, lime juice and toasted sesame seeds. Add a little of your shredded chicken, and then reserve some for over the top.
Then, when you are ready, plate it all up and sprinkle a few extra sesame seeds on top.