Prep Time
8 Mins
Cook Time
14 Mins
Yield
6 servings.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.

Chef's Notes

Use leftover chopped cooked chicken or turkey. Or use deli-roasted chicken; just remember that the sodium and fat content may be higher.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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