Place chicken in a medium skillet or saucepan, cover with water and add 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle. Transfer to plate cool.

Meanwhile, combine yogurt, mayonnaise, mustard, pepper, and the rest of the salt in a bowl.

When the chicken is cool enough, cut into cubes. Add the chicken, almonds, and cherries to the bowl with the dressing and toss to combine.

Divide lettuce leaves among 4 plates and top with about 1 cup chicken Salad each.