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

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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

    Ingredients

  • 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

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.