Sweet and tangy flavors combine with crunchy vegetables for a fun, colorful dish! This restaurant favorite is packed with protein and fiber.
Asian Chicken Salad
By
Stonyfield
Sweet and tangy flavors combine with crunchy vegetables for a fun, colorful dish! This restaurant favorite is packed with protein and fiber.
Ready In: 10 minutes
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
Yields: 6 servings
- 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
- 1/4 C unseasoned rice wine vinegar
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 1 clove garlic, grated
- 1 Tbsp fresh lime juice
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 tsp Sriracha sauce or ½ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 1/4 tsp salt, optional
- 3 C shredded rotisserie chicken, skin discarded
- 1 (12-ounce) bag pre-shredded coleslaw mix (or 6 cups shredded green cabbage, red cabbage + julienned carrots)
- 1 (10 ounce) can mandarin orange slices, drained
- 1/2 C cilantro leaves, coarsely chopped + whole leaves for garnish
- 4 scallions, thinly sliced on the diagonal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 C store-bought wonton strips (or fry or oven-bake your own with six 4-inch wonton wrappers)
- 1 Tbsp sesame seeds
- 1 Tbsp chopped roasted salted peanuts or cashews
Ingredients
directions
Step 1
In a small bowl, whisk the yogurt, vinegar, ginger, garlic, lime juice, soy sauce, brown sugar, sesame oil, Sriracha, mustard, and salt.
Step 2
Mix together the chicken, slaw, orange slices, cilantro, and scallions in a large bowl. Drizzle with ½ cup of the dressing. Season with salt and pepper, to taste. Garnish with wonton strips, sesame seeds, and peanuts. Season Serve the remaining dressing on the side.
