Season the chicken with salt, pepper and garlic salt. Allow it to rest and come to room temperature before baking in a 425 degree oven for 15-20 minutes depending upon the thickness of each piece. Cook till inside is no longer pink, or internal temperature is at least 165 degrees. Cool chicken and shred into bite-sized pieces.

Prepare rice noodles according to package directions, drain and set aside. If they are particularly long noodles, cut into three to four inch lengths.

Just before serving, combine chicken, edamame, rice noodles, lettuce and green onion. Add salad dressing and toss. Garnish with sliced almonds.