Finely slice the chicken into small strips.
Heat the oil in a frying pan and add the chicken and mushrooms. Fry for three to four minutes until the mushrooms are golden and the chicken is cooked through. Set aside to cool.
Place the salad leaves onto a large serving plate. Sprinkle over the celery, onion and radishes. Add the avocado.
Mix together the dressing ingredients together with two to three tbsp water, until you have a pouring consistency.
Add the mushrooms and chicken to the salad and finish with a sprinkle of almonds.