1.  Combine napa cabbage, chicken and green onions in a large bowl.  In a small bowl, whisk together all the ingredients for the dressing.
2.  In a small skillet, melt the butter then add the crushed ramen noodles and slivered almonds.  Toast over medium heat until the noodles and almonds are golden brown, stirring frequently to keep them from burning.  Add the chicken seasoning packet to the hot noodles and almonds once they are done browning.
3.  Add the dressing and noodle/almond toppings to the salad and toss to combine.  Serve immediately.  Alternately, combine just enough salad, dressing and crunchy toppings for your meal and keep all items separate until the next serving.