Saté Chicken Salad

• 1/4 cup dry-roasted peanuts
• 1 large garlic clove
• 1 (1-inch) piece peeled ginger
• 2/3 cup smooth peanut butter (not natural-style)
• 6 tablespoons warm water
• 3 tablespoons rice vinegar (not seasoned)
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoons Asian sesame oil
• 1 teaspoon sugar
• 1 teaspoon hot red-pepper flakes
• 3 cups sliced or coarsely shredded rotisserie chicken
• 1 pound coleslaw mix
• 3 celery ribs, thinly sliced diagonally
• 1 red bell pepper, sliced
• 1 bunch scallions, chopped
• 1 cup coarsely chopped cilantro
• Accompaniment: lime wedges

1. Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl.
2. With motor running, drop garlic and ginger through feed tube and finely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red-pepper flakes and blend until smooth.
3. Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.

peanuts, garlic, ginger, smooth peanut butter, water, rice vinegar, soy sauce, asian sesame oil, sugar, hot redpepper, rotisserie chicken, mix, celery, red bell pepper, scallions, cilantro, accompaniment

Taken from www.epicurious.com/recipes/food/views/sate-chicken-salad-352776 (may not work)