Cook noodles according to package directions and rinse with cold water. Set aside.
Shred the cabbage into thin strips, either by hand or using the grater attachment of a food processor.
Cut chicken into small cubes.
Remove the seeds from the bell pepper and dice. Dice the scallions. Roughly chop the cilantro.
Place cold noodles and vegetables into a large mixing bowl.
Combine all dressing ingredients together in a large bowl and whisk until incorporated. Alternately, pour all ingredients into a mason jar, seal tightly and shake vigorously until incorporated. Pour over salad and gently fold it all together. Store in the refrigerator.