Heat oven to 350 degrees. Spread almonds in a shallow baking pan and toast in oven until golden; set aside.
In a medium mixing bowl, stir together lemon juice, oil, poppy seeds, honey, mustard, and lemon peel. Add apricots and stir to coat, then cover and let stand for 30 minutes to 1 hour. Lift out apricots and set aside. Stir chicken into dressing. (At this point, you may cover apricots and chicken mixture separately and refrigerate until the next day.)
Core and thinly slice apple. Stir apple, green onion tops, and reserved almonds into chicken mixture; season to taste with salt.
To serve, line 4 individual plates with lettuce. Mound about a fourth of the chicken salad in center of each. Garnish each serving with a fourth of the apricots. Makes 4 servings.
Recipe by The Culinary Cellar at https://theculinarycellar.com/winter-chicken-salad/