Blend all dressing ingredients and shake well until sugar dissolves and flavors mix. Best made well ahead of time. To poach chicken - rinse chicken thoroughly and pat dry. Bring poaching liquid to boil and add larger sized pieces of chicken. Simmer for 7 to 10 minutes then turn off heat and let it sit for 20 minutes. Smaller pieces of chicken (such as the tenders) should be added in the last minute or so of simmering. When cool enough to handle, shred into bite sized pieces. Add a little poaching liquid and/or a little dressing to keep moist. *Freeze poaching liquid until the next time. Liquid grows more flavorful with each poaching. Add more broth as necessary. Prepare and toss the lettuce, peppers, celery and scallions with enough dressing to taste. Divide between plates. Sprinkle with almonds, fried noodles and top with chicken. Serve.