Toast Almonds: Spread almonds on a sheet pan. Roast in a preheated 350°F oven for 4-6 minutes or just until lightly golden and fragrant. Set aside to cool.
In a medium bowl whisk together mayonnaise, poppy seed dressing, chives, salt, onion powder, black pepper and granulated garlic until fully combined.
To the bowl add chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.
Place into an airtight container and chill for at least 4 hours.
Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.