Begin by washing and chopping the iceberg lettuce and red cabbage. Shred the chicken into bite-sized pieces, dice the green onions, and drain the mandarin oranges.

In a large mixing bowl, combine the chopped lettuce, shredded cabbage, cooked chicken, mandarin oranges, and shredded carrot. Crush the ramen noodles gently and add them to the salad. Toss everything lightly.

In a separate bowl, whisk together the rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, minced ginger, minced garlic, and vegetable oil until emulsified.

Pour the dressing over the salad mixture just before serving and gently toss to coat all ingredients evenly.

Serve immediately or refrigerate briefly for an extra chill. Top with sliced almonds before serving.