cateory: seasonal
Grilled Pineapple And Chicken Salad
Reviews: 198
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
How to make
Grilled Pineapple And Chicken Salad
Grilled Pineapple And Chicken Salad
- 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.
Comments for
Grilled Pineapple And Chicken Salad
Grilled Pineapple And Chicken Salad
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