Once cooked, shred or slice the chicken into bite-sized pieces. Set aside.
Heat a small skillet to medium heat. Toast the sliced almonds for 2 minutes, or until lightly toasted. Remove from heat and set aside.
Finely chop the purple & green cabbage, the romaine, green onions and the cilantro. Add it to a large mixing bowl.
Thinly slice the carrots into matchsticks, and the oranges into bite sized pieces. Add to bowl.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and toss well, until evenly coated. Add the chicken and almonds. Serve with sliced avocado. Enjoy!