Asian Cobb Salad drizzled with peanut sauce

I have to admit I'm pretty bad about getting in all my servings of veggies so I like to sneak them in salads and smoothies. This Asian Cobb salad has lots of veggies and so tasty!

Ingredients:
1/2 pound chicken, cut into 1 inch pieces
1/2 package of Asian Cabbage Mix
4 cups of romaine lettuce, chopped
4 hard-boiled egg whites, chopped 
1 red bell pepper, diced
1 cup carrots, shredded
1/3 cup cilantro, chopped
1/3 cup green onion, chopped
1 ounce peanuts unsalted, chopped
1/4 cup plus 2 T. Newman's Own Lite Sesame Ginger Salad Dressing
1 T. sesame oil
1 T. lite soy sauce
1 T. Garlic chili sauce
Garlic Ginger Wonton Strips

Peanut Sauce:
4 T. PB2 (powdered peanut butter)
1/3 Cup water
2 T. lite soy sauce
1 T. rice vinegar
1 T. Garlic Chili sauce

Directions:
1. Cut chicken into 1 inch pieces and place in a ziploc baggie with 1 T. lite soy sauce, 1 T. garlic chili sauce and 2 T. sesame ginger salad dressing. Shake and place in refrigerator while you prepare veggies. Can be prepared a day ahead of time.
2. Hard-boil 4 eggs, remove yolk and chop and (chill in the refrigerator or ice eggs before cracking them open to peel)
3. Mix prepared carrots, red pepper, green onion, cilantro, eggs, Asian cabbage mix (contains-red and green cabbage, snap peas, kale, carrots and broccoli slaw) and romaine lettuce with 1/4 cup sesame ginger dressing mix well until well coated and refrigerate.
4. Heat 1 T. sesame oil in nonstick pan over medium heat. Cook chicken on medium heat until no longer pink.
5. Place salad mix in bowl, top with chicken, chopped peanuts, extra cilantro, green onion and ginger sesame wonton strips. Drizzle with peanut butter sauce.