Add all the ingredients of the dressing to your small food processor or blender and process until nice and smooth. Set aside.
Toast almonds in a small non stick pan, over medium heat, for about 2 minutes or until they take a nice golden color. Add honey and stir until almonds are evenly coated. Remove from heat.
Cut half your leftover chicken breast in slices and the other half in 1" cubes. Set aside.
Add shredded kale, mushrooms and green onions to a small mixing bowl. Add vinaigrette and mix until well coated.
Transfer to serving plate, add peaches, chicken cubes and strips, then sprinkle candied almonds.