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 Go to recipes By Stonyfield Quick Meals OtherSweet 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 Print RecipeIngredients1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt1/4 C unseasoned rice wine vinegar1 (1-inch) piece fresh ginger, peeled and finely grated1 clove garlic, grated1 Tbsp fresh lime juice1 Tbsp low-sodium soy sauce1 Tbsp brown sugar1 tsp toasted sesame oil1 tsp Sriracha sauce or ½ tsp crushed red pepper flakes1 tsp Dijon mustard1/4 tsp salt, optional3 C shredded rotisserie chicken, skin discarded1 (12-ounce) bag pre-shredded coleslaw mix (or 6 cups shredded green cabbage, red cabbage + julienned carrots)1 (10 ounce) can mandarin orange slices, drained1/2 C cilantro leaves, coarsely chopped + whole leaves for garnish4 scallions, thinly sliced on the diagonal1/2 tsp salt1/4 tsp black pepper1 C store-bought wonton strips (or fry or oven-bake your own with six 4-inch wonton wrappers)1 Tbsp sesame seeds1 Tbsp chopped roasted salted peanuts or cashewsdirectionsStep 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.