Boil chicken breasts for 20 minutes; cool, then shred into bite size pieces. Set aside.
Preheat oven to 400°F. Place almond slices in single layer on a foil-lined cookie sheet and bake 4 minutes or until browned. Immediately remove from baking sheet and cool on paper towels.
Cut green onions on a diagonal into bite size pieces. Set aside. Tear lettuce into bite size pieces.
To make the dressing, blend together dressing ingredients until thoroughly mixed. Set aside.
Combine all salad ingredients in large bowl, then top salad with just enough dressing to moisten ingredients when tossed. Serve chilled.