Grilled pineapple & chicken salad

2 servings

Ingredients

Quantity Ingredient
2.00 boneless skinless chicken breasts; - (6 oz ea)
1.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 whole pineapple
¼ cup walnut oil
1.00 tablespoon chopped chervil
½ cup minced celery
½ cup chopped roasted walnuts -; (abt 2 oz)
1.00 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 boats and salad from the refrigerator. Spoon the salad into both pineapple boats.

Garnish with chopped parsley. This recipe yields 2 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1997

Recipe by: Emeril Lagasse

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