Step 1

Make the dressing:

Step 2

Mix together dressing by adding all ingredients to a jar and shaking vigorously.

Step 3

Make the salad:

Step 4

Chop wombok in half. Lay flat side on bench and make 3 long cuts from the core to the end of the cabbage. Make one long cut down the middle (like you were about to slice an onion) and then cut into thin ribbons.

Step 5

Shred the meat from the roasted chicken.

Step 6

Toast slivered almonds in a pan with a low flame to toast until just golden brown.

Step 7

Cut your avocado and remove the pit.

Step 8

In a bowl, add cabbage, scallions, crispy noodles and almonds. Using a teaspoon, take spoonfuls of avocado flesh out and add to the salad.

Step 9

Dress the salad and top with chicken before serving.