Preheat oven to 350°F. Place the almonds on a rimmed baking sheet and toast until golden, 4-6 minutes. Transfer to a plate and set aside.
Place one piece of lettuce on each plate. Top with a few avocado slices, mango slices and grapefruit segments.
Whisk together Chobani, vinegar, orange juice, olive oil, salt and pepper in a medium bowl. Pour over the salad and serve.