For the dressing:

3 tablespoons red wine vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon hoisin sauce
4 scallions, root ends trimmed and white and light green parts finely chopped
1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons honey
2 teaspoons Chile-garlic paste

For the salad:

5 cups cold rotisserie chicken, shredded
1/4 cup slivered almonds
1/2 medium red bell pepper, sliced into thin strips
1 cup thinly sliced English cucumber strips
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
3 cups thinly sliced iceberg lettuce