If you are using the meat of a whole roasted chicken, pull the meat from the bones and shred it into small pieces. (use both breast and dark meat if you prefer)
Whisk together the yogurt, mustard, olive oil and vinegar in a medium-sized bowl.
Stir in the celery, carrots, cucumber, and scallions. (save about 1 Tbsp of grated carrots to top the salad)
Add the chicken pieces to the mixture.
Season with salt and pepper to taste
Serve over a plate of mixed baby lettuce
Top with toasted almonds, the remainder of the grated carrots and a sprig of sprouts