Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.
Katie Lee roasts butternut squash and red onion before mixing them with cooked farro, kale, cheese, walnuts, raisins and shredded rotisserie chicken for a fall salad that's crunchy, sweet and smoky.