Preheat the oven to gas 6, 200°C, fan 180°C. Mix the peanut butter, 2 tbsp chilli sauce, 2 tbsp soy sauce and the curry paste with 60ml (2¼fl oz) warm water, until smooth.
Score the drumsticks and pour over the satay sauce. Bake for 30-35 minutes until cooked through with no pink showing (or bake for 25 minutes and finish cooking on the barbecue).
Mix the remaining chilli and soy sauce with the lime juice to make a dressing. Put the salad ingredients in a bowl and pour over the dressing. Serve with the satay chicken.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.