Several hours before serving make the dressing. Combine mayonnaise, sesame oil, sugar and ginger. Cover and refrigerate.
Thinly slice the cabbage and place in large bowl along with the cubed chicken. Add the green onions, toasted sesame seeds and shredded carrot. Toss then mix in the dressing. Divide salad onto serving plates and top with additional green onion and crispy rice noodles.