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