Heat oven to 375°F. Place chicken in a baking dish and season with salt and pepper. Cover with foil and bake 20-30 minutes, or until a thermometer inserted into the center of the chicken breast reads 165° F and juices run clear. Remove from oven and cool before shredding with 2 forks. (Skip this step if using precooked chicken.)
In a bowl, whisk together all ingredients for the dressing. Set aside.
Add shredded chicken, celery, green onions, and almonds to a large bowl. Add dressing, and gently stir to coat.
Store in an airtight container in the refrigerator up to 3-5 days.
Keywords: no mayo chicken salad, orange chicken salad