Curried Chicken Salad With Pineapple

• Vegetable cooking spray
• 6 (4-ounce) skinned, boned chicken breast halves
• 2 tablespoons chopped almonds
• 1 (8-ounce) can pineapple tidbits in juice, undrained
• 3/4 cup plain nonfat yogurt
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1 cup thinly sliced celery (about 3 medium ribs)
• 5 red leaf lettuce leaves

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
2. While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
3. Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.
4. Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.

vegetable cooking spray, almonds, pineapple, nonfat yogurt, curry powder, salt, celery, red leaf

Taken from www.myrecipes.com/recipe/curried-chicken-salad-with-pineapple (may not work)