Place chicken in large mixing bowl; add celery and mix.
Add remaining ingredients and mix with until combined.
To serve in pineapple shell, cut whole pineapple in half lengthwise.
Using a grapefruit knife, cut around the inside of the pineapple, leaving about¼" from the edge.
Scoop out remaining pineapple.
Place a bed of sprouts in the shell and scoop salad mixture on top. Sprinkle with 1 tablespoon toasted almonds and serve chilled.
1 pound of chicken breast would be approximately 2 boneless chicken breast.