In medium bowl, stir mayonnaise, lemon juice and zest, sugar, poppy seeds and salt; stir in milk, cover and refrigerate.
In large skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with seasoning and place on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and slice.
Divide romaine, avocado, onion, blueberries, almonds and chicken over 4 plates; serve with dressing.