Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside
Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
Pour dressing over salad just before serving; toss to coat.