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Place the almonds in a small dry skillet. Set over medium heat. Toss and brown for 3-5 minutes, until golden. Turn off the heat. Meanwhile, chop all the procduce.
Remove the skin from the chicken and pull the cooked meat off the bones. Place all the chicken meat on a cutting board and roughly chop. Discard the skin and bones.
Set out a large mixing bowl. Place the chicken in the bowl. Then add the mayonnaise, celery, diced apple, sweet pickle relish, toasted almonds, scallions, Dijon mustard, and dill.
Stir well to evenly mix all the ingredients. Taste, then salt and pepper as needed.
Cover and chill until ready to serve. (Chicken salad always tastes better after it has time to rest and chill. If possible, make a day ahead.)