In small bowl, combine all dressing ingredients; blend well. Place chicken breast halves in medium nonstick skillet. Drizzle 3 tablespoons dressing over chicken. Let stand at room temperature for 10 minutes.
Add 3 tablespoons water. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is no longer pink. Drain; cool slightly. Shred or chop chicken.
In large bowl, combine chicken, cabbage, carrot and onions. Add remaining dressing; toss to coat. Top with chow mein noodles.