Curried Chicken Salad with Pineapple

Ingredients

• 2 tablespoons almonds chopped
• 1 cup celery thinly sliced 3 medium ribs
• 1 teaspoon curry powder 
• 5 leaf lettuce leaves red
• 8 ounce pineapple tidbits in juice undrained canned
• 0.8 cup nonfat yogurt plain
• 0.3 teaspoon salt 
• 24 ounce skinned 

Equipment

• bowl
• frying pan

Directions

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