You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.
Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.
Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.
Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.