If you're looking for something light, bright, and crunchy, this salad is the ticket. It's tossed with a lemony dressing seasoned with oregano and a little kick of heat. Make it vegetarian by swapping in chickpeas or eggs for the chicken.
In a small bowl, whisk together the lemon juice, vinegar, Dijon, honey, oregano, salt, and crushed red pepper. Add the olive oil and whisk until blended. Add the smashed garlic cloves.
Put the chicken in a medium bowl or storage container and add 2 tablespoons of the dressing, including 1 of the garlic cloves. Smother the chicken with the dressing and marinate for at least 1 hour or up to overnight (cover and refrigerate if longer than an hour or so). If you don't have time to let it marinate, not to worry. It will still be tender and tasty.
Preheat oven to 425 degrees F. Put the chicken breasts on a parchment-lined baking sheet and season both sides with salt and freshly ground black pepper. Bake until the chicken is just cooked through in the center, 13 to 18 minutes depending on the thickness of the breasts. I aim for an internal temperature of 150 degrees F in the thickest part of the breast (the temperature will continue to rise as it rests). It's worth noting that this is lower than the USDA recommended 165 degrees.
While the chicken bakes, chop the crunchiest leaves of Romaine until you have 6 cups. Wash, dry well, and transfer to a large bowl with the cucumbers, radishes, fennel, and snap peas.
When the chicken is done, cool for at least 5 minutes. Cut crosswise into 1/3-inch-thick slices. Remove the garlic cloves from the dressing, whisk well, and dress the salad. Portion salad onto four serving plates, arrange the chicken on the side of the plates, and scatter the almonds over the top.