Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packets). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on wire rack.
Place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through an no longer pink in the middle, 10 to 15 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Discard poaching liquid.)
Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
Just before serving, combine the shredded chicken, cabbage, carrots and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.