In a medium pot on medium-high, add chicken and enough water to cover by 1 inch; add salt to water. Bring to a boil, reduce heat to low and cover. Simmer for 10 minutes or until chicken is cooked to an internal temperature of 165°F. Drain water and set chicken aside to cool.
Meanwhile, in a medium bowl, combine all dressing ingredients.
Shred chicken into bite-size pieces and place in a large bowl; add lettuce, apricots, onion, tomato and almonds. Pour dressing over chicken mixture and stir until well coated. Sprinkle with paprika. TIP: If following our Meal Plan, refrigerate 1 serving as leftovers. (If desired, set aside salad and dressing portion and toss before serving.)
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.