For food safety, gently rub produce under cold running water.
Dressing:
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
2 teaspoons freshly grated ginger
Directions
Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside
Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
Pour dressing over salad just before serving; toss to coat.
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