Wash and dry chicken breasts thoroughly then season with 1/4 tsp black pepper, 1/4 tsp salt and 1/4 tsp garlic granulated. Slice it then grill on a non-stick pan with 2 tablespoons of olive oil for 3 minutes on each side.
Preparation of salad dressing: Mix all ingredients and shake well.
Place a 1 pound bag ready-mix lettuce and red cabbage blend; 2 cups of shredded carrots; 3 Tbsp. of sliced almonds, and 1 finely chopped green onion into a large bowl. Add dressing and sliced chicken. Toss well, and serve.