Begin by removing any wilted outer leaves from the cabbage. Next, thinly slice the cabbage into fine shreds and place it into a large mixing bowl.

If using rotisserie or leftover chicken, shred it into bite-sized pieces. Add the chicken to the bowl with the cabbage.

Carefully incorporate the well-drained mandarin orange segments into the mix using a gentle folding motion.

In a dry skillet over medium heat, add the almonds and toast for 3-5 minutes until fragrant and lightly golden.

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, minced garlic, and red pepper flakes until fully combined.

Drizzle the prepared dressing over the salad mixture just before serving and toss gently to coat.

For an extra flavor boost, mix in some shredded carrots and crispy chow mein noodles.