Place sliced almonds in a small non-stick skillet over medium heat. Stir constantly until toasted and golden brown. Remove from heat and place on a plate to cool. Set aside.
Shred or thinly slice a Chinese Cabbage and place in a large salad bowl.
Add the mandarin orange segments,, shredded carrots, sliced red bell pepper, sliced green onions, and diced avocado. Toss to combine.
Add the Oriental Salad Dressing and toss gently.
If using the sliced vegan chicken, divide the salad onto 4 large plates. Arrange the chicken slices on the top of the salad and sprinkle with toasted sesame seeds. Serve immediately.
If you are not using the vegan chicken, divide the salad into 6 bowls and sprinkle with sesame seeds.