Active Time

　　10 min

　　Total Time

　　10 min

　　For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

　　

Ingredients

Makes 6 to 8 servings

　　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

　　

Step 1

Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl.

　　

Step 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.

　　

Step 3

Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.