Dressing:

• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/3 cup neutral oil (such as canola or avocado)
• 1 1/2 tablespoon sesame oil
• 3 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons soy sauce, or tamari (for gluten free)

Salad:

• 1 rotisserie chicken, shredded (about 4-5 cups) or 6 cooked chicken breasts, seasoned and shredded
• 1 small head Napa cabbage, shredded (about 5 cups) or 2 heads romaine lettuce, shredded
• 1–2 carrots, shredded
• 4 green onions, thinly sliced
• 3 tablespoons toasted sliced or slivered almonds
• 2 tablespoons toasted sesame seeds
• 1 (3-ounce) can fried rice noodles (Asian-style crunchy noodles, such as La Choy)

In a small bowl, whisk together the sugar, salt, pepper, ground ginger, neutral oil, sesame oil, and vinegar until well combined. Set aside. In a large bowl, combine the chicken, lettuce, carrots, green onions, almonds, sesame seeds, and fried rice noodles. Pour the dressing over the salad and toss thoroughly to coat and combine. Serve immediately. If you expect leftovers, allow the chicken to cool completely before adding it to the salad and serve the rice noodles separately to keep them from becoming soggy.