Bring the stock and aromatics to a simmer then add the chicken breasts. Gently poach the chicken for 7-10 minutes until cooked through. Remove from the poaching liquid then shred with two forks and allow to cool.
Add the celery, apple, onion and almonds to the shredded chicken.
Combine all the dressing ingredients and mix well.
Pour the dressing over the chicken and mix well. Adjust seasoning if necessary then cover and chill until ready to serve.