Heat oil in nonstick skillet set over medium heat; stir in Japanese Mix and ¼ tsp (1 mL) each salt and pepper. Cover and cook, stirring occasionally, for 10 to 12 minutes or until tender and heated through.
Meanwhile, in large bowl, whisk together yogurt, lemon juice, oil, chives, honey, Dijon, and remaining salt and pepper. Stir in chicken; add vegetables and toss to coat. Transfer to serving bowl; top with grapes, crumbled goat cheese and almonds.
Tip: Omit chicken for a vegetarian option if desired.