1Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
Toast almonds in a 10-inch skillet for 5 minutes, stirring often. Remove to a small bowl.
Coat same skillet with cooking spray. Remove chicken from marinade, add to skillet. Cook over medium-high heat for 7 minutes, turning until cooked through. Cut into bite-size pieces.
Drain oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing in large salad bowl, toss cabbage, sugar snap peas, basil, scallions,coleslaw mix, salt, pepper and chicken with dressing. Add oranges and almonds, gently stir to distribute, Serve immediately.