Boil the chicken until fully cooked. Cut into cubes.
Toast the sesame seeds and almonds. I put them in a pie pan and put them to broil on low. Stay right there and watch them or they'll burn. It doesn't take long, only a minute or so.
Chop up the cabbage and put in a large bowl. Add the seeds and almonds, chicken, and noodles (broken up).
Toss. Mix the ingredients for the dressing. Drizzle on top. Toss again.
Refrigerate about 4 or 5 hours for the flavors to meld and the chicken to absorb some dressing.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/asian-chicken-salad/