In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes, or just until tender, drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, green onions and almonds – if using, to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Serve with Chow Mein Noodles on top!