Clean cabbage or salad greens and prep into bite-sized pieces.
Chop clean, trimmed scallions and cilantro. Reserve some for garnish.
Toss cabbage/greens, cilantro, and green onions.
Toast almonds by heating oil or butter in large skillet over medium low heat. Add almonds and brown. Watch them carefully since the almonds can burn rather quickly, especially if you're not cooking them over a lower heat. Let almonds sit until cool.
Top salad with almonds, chicken, and a garnish of cilantro. Drizzle with Asian salad dressing to taste.