Add the yoghurt, peanut butter, soy sauce, rice vinegar or lime juice, honey and sriracha to the base of a mixing bowl.
Whisk together until creamy.
Add the spring onions, cucumber, butter beans, avocado, mint, edamame and cooked chicken.
Toss everything together until coated in the creamy satay dressing.
Season more to taste and serve straight away to keep crunchy and fresh.
