Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the diced pepper and salt and cook for 2 minutes to soften. Add the remaining 1 teaspoon oil and the chicken to the pan and cook, breaking the chicken into crumbles with a spoon, for 1 minute, or until still a little pink. Off the heat, stir in the almonds and let cool slightly.