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 Salads 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.