creamy peanut butter
2- to 2 1/2-pound rotisserie chicken, meat shredded (2 cups)
pear, such as Bosc or Bartlett, peeled and thinly sliced
scallions, trimmed and thinly sliced
roasted peanuts, roughly chopped
small red serrano chilies, seeded and thinly sliced (optional)
- Cook the pasta according to the package instructions. Drain and rinse under cold water.
- In a large bowl, whisk the peanut butter, vinegar, oil, 1 cup water, and salt until smooth.
- Toss the dressing with the pasta, chicken, pear, scallions, peanuts, and chilies, if desired.