2 cups rotisserie chicken, shredded

1 package ramen noodles, broken into pieces (discard seasoning packet)

2 cups shredded cabbage

1 cup shredded carrots

1/2 cup chopped green onions

1/2 cup slivered almonds

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon garlic powder

Toast the almonds: In a medium pan, toast the slivered almonds over medium heat until golden brown. Set them aside to cool.
Cook the noodles: Cook the ramen noodles according to the package instructions. After cooking, drain and rinse the noodles with cold water to stop the cooking process. Break the noodles into smaller pieces and set them aside.
Prepare the salad base: In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, and chopped green onions.
Make the dressing: In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and garlic powder.
Assemble the salad: Add the cooked ramen noodles and toasted almonds to the vegetable and chicken mixture. Pour the dressing over the salad and toss everything together to coat evenly.
Serve: Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld together.

You can add extra veggies like bell peppers, cucumbers, or snap peas for added crunch and color.

To make this salad spicier, you can add sriracha or red pepper flakes to the dressing.

Feel free to swap out the chicken for grilled shrimp, tofu, or beef for a different protein.