Prepare your chicken. If you're using rotisserie chicken, simply remove the meat from the bones and chop it into bite-sized pieces. If you're cooking chicken from scratch, season chicken breasts with salt and pepper, then bake at 375°F for about 25 minutes or until cooked through. Let it cool before cutting.

Make the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, and lime juice until smooth and well combined. Add the curry powder if you're using it. This creates a creamy base with just the right amount of tang and sweetness.

Combine the main ingredients. Add the chopped chicken, pineapple chunks, celery, and red onion to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated with the dressing.

Add the finishing touches. Stir in the sliced almonds and fresh cilantro. These add crucial texture and freshness to the salad. Season with salt and pepper to taste, adjusting as needed.

Chill and serve. For best results, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve on lettuce leaves, in a sandwich, or however you prefer!