Step 1Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.
Step 2Steam chicken in steamer over simmering water until done through center and no longer pink, about 20 minutes. Cool chicken, then cover and refrigerate until chilled, at least 2 hours. Remove skin from chicken and cut into 1 1/2-inch cubes.
Step 3Toss together cubed chicken, apricot halves, celery, green onion and rosemary. Combine mayonnaise and milk until blended; stir into chicken until evenly mixed. Stir in salt and almonds. Chill until serving time, at least 1 hour.
Step 4Serve on lettuce leaf along with grapes.