DO-AHEAD TIP: Cook chicken and toast almonds. Chill dressing for 30 minutes.
Prepare dressing: In a large bowl, whisk together first 6 ingredients (honey through olive oil); add dried apricots.
Cover and refrigerate for 30 minutes, for flavors to blend then remove apricots from dressing and set aside (refrigerate if serving later).
Add chicken to the chilled dressing and toss; cover and refrigerate until ready to serve. When ready to serve, add chopped apples, celery, green onion and almonds to chicken mixture.
Arrange lettuce on dinner plates and top with chicken salad; garnish with apricots.
*LEANNE’S NOTE: When grating lemon peel, be careful to use only the colored part, as the white part is bitter-tasting.