Place the chicken in a pan of boiling water and cook for 8-10 minutes. Depending on the size of your chicken breast will vary how long it takes. Make sure the internal temperature of the chicken is at least 74°C.
Place on a chopping board and allow to cool slightly, before pulling the chicken between two forks.
To make the peanut satay marinade, place the peanut butter, soy sauce, lime juice, honey and mild curry powder in a pan on a low heat. Cook for 5 minutes until it is all combined together.
Add in the coconut milk and bring the mixture to a boil before removing from the heat.
Mixed the chicken and the peanut satay sauce together leaving 2 tbsp, which will be spread on the bread.
Toast the bread, then spread over the sauce, followed by the chicken and all the salad, followed by the other piece of toasted bread with peanut satay sauce.