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Sate Chicken Salad (Sonya Heitshusen)


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 tbsp warm water
3 tbsp rice vinegar (not seasoned)
2 1/2 tbsp soy sauce
1 1/2 tbsp Asian sesame oil
1 tsp sugar
1 tsp hot red-pepper flakes
3 cups sliced or coarsely shredded rotisserie chicken
1 lb coleslaw mix
3 celery ribs, thinly sliced diagonally
1 red bell pepper, sliced
1 bunch scallions, chopped
1 cup coarsely chopped cilantro


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

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.

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

Recipe from


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