Start by shredding the rotisserie chicken breast into bite-sized pieces.

Thinly slice the red cabbage, shred the carrots, and chop the green onions.

In a dry skillet over medium heat, toast the almonds for about 3-5 minutes.

In a large mixing bowl, combine the shredded chicken, chopped red cabbage, shredded carrots, and green onions. Gently toss together.

Drizzle the Asian dressing over the salad mixture just before serving.

Sprinkle the toasted almonds and wonton strips over the salad before serving.