Grilled pineapple and chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (6-ounce) chicken breasts, | |
| Boneless and skinless | ||
| 1 | tablespoon | Olive oil |
| Salt and pepper | ||
| 1 | Whole pineapple | |
| ¼ | cup | Walnut oil |
| 1 | tablespoon | Chopped chervil |
| ½ | cup | Minced celery |
| ½ | cup | (about 2 ounces) chopped |
| Roasted walnuts | ||
| 1 | teaspoon | Finely chopped parsley |
Directions
Preheat the grill. Season the chicken with salt, pepper, and ½ 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 ¼-inch trim and remove the fruit.
Reserve the pineapple boat. Remove the core from the fruit of the pineapple and cut into ½-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 boat and salad from the refrigerator. Spoon the salad into both pineapple boats. Garnish with chopped parsley.
Yield: 2 servings
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