FOR THE CHICKEN:
Rub olive oil over chicken breasts and season with salt and pepper
Place on a cookie sheet lined with parchment paper and bake at 350 for about 35 minutes.
Let cool completely, then remove skin and cut into chunks. You should have about 2 1/2 cups of cooked, cubed chicken.
FOR THE ALMONDS:
Cook on medium heat in a non-stick saucepan, stirring regularly for 2-3 minutes. As soon as the almonds start to turn brown, continue stirring and remove from heat. They will continue to cook at little after removing from heat.
FOR THE DRESSING:
Combine the Veganaise or mayo, dijon mustard, lemon pepper, sea salt, garlic powder, fresh lemon juice and fresh thyme in a small bowl and combine. Add more fresh lemon juice if needed to thin out the dressing.
In a large bowl, combine the cubed chicken, almonds (reserve a little to garnish the top) grapes, celery, green onion, dressing (mayo) mixture and fresh thyme.
Toasted and buttered bread, crusts removed (optional)
Butter lettuce, a scoop of chicken salad inside
Add a sprig or two of fresh thyme on top, and extra toasted almonds