Whisk together Leanne’s vinaigrette, balsamic vinegar, honey, lemon juice, curry powder, ginger and salt in a small mixing bowl, and set aside. In a large mixing bowl add the chopped chicken breast meat, celery, nectarine, cherries, and green onion. Pour dressing over the top of chicken salad, and toss to coat. Divide and serve on a bed of baby greens topped with toasted almonds.