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Grilled Pineapple And Chicken Salad
2
1
Boneless skinless chicken breasts; − (6 Ounce ea)
Tablespoon Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
1
1
Whole Pineapple
/4 Cup Walnut oil
Tablespoon Chopped chervil
/2 Cup Minced celery
/2 Cup Chopped roasted walnuts −; (abt 2 oz)
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.
Grilled Pineapple And Chicken Salad
323
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