Instructions: Coat a large skillet with nonstick cooking spray.

Place over medium heat until hot. Add chicken. Cook 7 minutes on each side or until juices run clear.

Remove chicken from skillet. Let cool slightly. Cut across grain into thin slices.

Combine chicken, almonds, celery, onion and chutney in a large bowl. Toss well to coat.

Line 6 plates with lettuce. Spoon chicken mixture onto lettuce. Sprinkle with additional nuts, if desired.

Note: To toast nuts, place in a dry skillet over medium heat until they start to brown, 5 or 6 minutes. Stir occasionally and be careful not to let them scorch.

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