Grapes and chicken are a felicitous pairing and often co-star in curry-based salads. Here we've added rice and tarragon to round out a flavorful concoction that's perfect for an autumn luncheon. If you're looking for shortcuts, use a rotisserie chicken to reduce preparation time.
To make the dressing, combine the vinegar, orange juice, oil, sugar, salt, and pepper in a glass jar and shake vigorously. Set aside.
Place the rice in a large bowl and add the chicken, grapes, scallions, celery, and tarragon; stir to combine. Add half of the vinaigrette dressing to the bowl and mix gently, adding more dressing as desired. Refrigerate the salad for at least 2 hours before serving to allow the flavors to marry. Garnish with the almonds at serving time.