For the Dressing:

• ¼ cup seasoned rice wine vinegar found in most stores' Asian aisles
• ½ tsp ground ginger
• 1 tsp Sriracha
• 1 TB Regular soy sauce or gluten-free Tamari
• 2 TB pure honey
• 3 tsp granulated sugar
• 2 TB Asian toasted sesame oil caramel brown in color
• ⅓ cup olive oil or canola oil
• Dash garlic powder
• ¼ tsp kosher salt
• ½ tsp fresh ground black pepper
• 1 TB toasted sesame seeds

For the Salad:

• 4 cups Napa cabbage about 1/2 head, finely shredded
• 3 cups romaine lettuce finely shredded
• 1 cup red cabbage finely shredded
• Half of a large cucumber thinly sliced
• 2 large carrots peeled and grated
• 2 cups rotisserie chicken or freshly cooked chicken breasts, shredded
• 15 oz mandarin oranges drained
• ½ cup toasted sliced almonds
• ½ cup crispy chow mein noodles dried ramen noodles may be substituted