Chinese chicken & noodle salad

Chicken second courses

1 3-ounce package low-fat ramen-noodle soup mix , (see Note) ¼ cup slivered almonds 1 tablespoon sesame seeds 1½ teaspoons canola oil 1 pound boneless, skinless chicken breasts, trimmed 3¼-inch-thick slices fresh ginger ½ teaspoon salt 3 tablespoons orange juice 3 tablespoons cider vinegar 5 teaspoons reduced-sodium soy sauce 5 teaspoons sugar ¾ teaspoon toasted sesame oil 2 cups shredded green cabbage 1 medium carrot, shredded 3 scallions, chopped