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Grilled Pineapple And Chicken Salad Ingredients

2 Boneless skinless chicken breasts; − (6 Ounce ea) 1 Tablespoon Olive oil Salt; to taste Freshly−ground black pepper; to taste 1 Whole Pineapple 1/4 Cup Walnut oil 1 Tablespoon Chopped chervil 1/2 Cup Minced celery 1/2 Cup Chopped roasted walnuts −; (abt 2 oz) 1 Teaspoon Finely−chopped parsley

• Preheat the grill. Season the chicken with salt, pepper, and 1/2 tablespoon of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side.
• Using a sharp knife, split the pineapple in half. Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4−inch trim and remove the fruit. Reserve the pineapple boat.
• Remove the core from the fruit of the pineapple and cut into 1/2−inch slices.
• Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side.
• Remove from the grill and cool. Reserve 2 slices of the pineapples and dice the rest of the fruit. Dice the cooled chicken.
• In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl.
• Add the walnut oil and whisk until emulsified. Stir in the chervil.
• Season the vinaigrette with salt and pepper. In a mixing bowl.
• Toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Remove both the pineapple boats and salad from the refrigerator. Spoon the salad into both pineapple boats.
• Garnish with chopped parsley. This recipe yields 2 servings.

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