Cool Chicken Curry Salad

4 chicken breasts
1 tablespoon salt
2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons curry powder
1/2 cup lowfat mayonnaise
1 packet Splenda
1 cup chopped celery (or more if you like)
1/2 cup almonds - toasted
salt and pepper to taste

Place chicken breasts in pan with 1 tablespoon salt and enough water to cover (for more flavor sometimes I add some thyme, peppercorns, 1/2 a lemon). Bring to a boil, cover and simmer for 15 minutes. Turn off heat and let cool in liquid. While poaching chicken, saute onions and curry powder in olive oil until onions are soft - about 10 minutes. Stir mayonnaise and splenda into the onions. Chop chicken into chunks, add celery, almonds and mayonnaise. Keeps for several days in the fridge. Is great as is or with salad greens. Adapted from New Basics Cookbook

This sounds delicious.
I used to make something back home in England called Coronation Chicken which had similar ingredients.
Thanks for the reminder.