Toast the almonds in this recipe by spreading about cup of nuts in a glass pieplate; then microwave at HIGH for 2 to 4 minutes.
Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.
Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.
Oxmoor House Cooking Light Collection