Grilled Pineapple And Chicken Salad
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Grilled Pineapple And Chicken Salad
  Pineapple    Chicken    Salad  
Last updated 6/12/2012 12:58:48 AM. Recipe ID 21641. Report a problem with this recipe.
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      Title: Grilled pineapple and chicken salad
 Categories: E.
      Yield: 4 Servings
      2    (6-ounce) chicken breasts,
           Boneless and skinless
      1 tb Olive oil
           Salt and pepper
      1    Whole pineapple
    1/4 c  Walnut oil
      1 tb Chopped chervil
    1/2 c  Minced celery
    1/2 c  (about 2 ounces) chopped
           Roasted walnuts
      1 ts 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 boat and salad
  from the refrigerator. Spoon the salad into both pineapple boats.
  Garnish with chopped parsley.
  Yield: 2 servings

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Recipe ID 21641 (Apr 03, 2005)

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