Add water, lemon slices, and bay leaf in a medium saucepan. Bring it to a boil, and then add the chukar meat. The meat should be completely submerged with at least 1 inch of water over the top. Cover the saucepan and bring it back to a boil. As soon as it boils, immediately take the pan off the heat. Keep covered and allow to sit for ten minutes to poach. Remove cooked meat from the liquid and allow it to cool.
Combine salad ingredients (except the peanuts) in a large mixing bowl. In a mason jar, combine peanut-lime dressing ingredients, close the lid tightly, and shake vigorously to emulsify. Slightly crush the peanuts with a mortar and pestle, or place them inside a zip-lock bag and smash them with a heavy kitchen object.
When cool enough to handle, shred the chukar meat and remove all the bones. Add the pulled chukar meat to the salad bowl. Toss the salad with salt and peanut-lime dressing to taste. Serve garnished with crushed peanuts.