Place the cooked chicken, celery, spring onion, almonds, mayo and yoghurt in a bowl. Mix and season really well.
Adjust the mix to your preference. You can add more mayo or yoghurt if you like it creamy. You can also just use mayonnaise, though I find that kewpie mayo is a little overpowering on its own, which is why I add the natural yoghurt to lighten things up.
Serve on sourdough, in a wrap or sandwich or just with lettuce cups. Top with extra slivered almonds and rocket leaves, if desired.
The mix will last 3–4 days stored in an airtight container in the fridge.