Thinly slice the cabbage into 5mm strips. Cut the cucumber diagonally into thin slices, then into fine julienne. Tear the salad chicken into bite-sized pieces.
Combine all ingredients in a large bowl. Add the dressing and toss to coat evenly.
Tips
Use clean utensils and wash vegetables thoroughly before preparation.
Store in an airtight container in the refrigerator. Best consumed within 2–3 days.
Only serve the amount you plan to eat. Return any leftovers to the fridge promptly. Discard if color, smell, or taste changes.
