PULLED Chicken: Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full-sheet pans. Sprinkle with seasoning mixture.
BAKE in 350ºF-convection oven 10 to 12 min. or until done (165ºF). Cool completely.
SHRED chicken with fork or fingers; set aside.
ASIAN Salad Dressing: Whisk all ingredients until well blended. Refrigerate until ready to use.
FOR each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken, 1/4 cup red onions and about 2 Tbsp. red peppers. Add 2 Tbsp. of the Asian Salad Dressing; toss to coat. Top with 1/4 cup won ton strips, 1 Tbsp. green onions and 1/8 tsp. sesame seed.