2 Each 6-Oz. Chicken Breasts (boneless and skinless)
1 Whole Pineapple
1 Tbsp. Olive Oil
1/4 Cup Walnut Oil
1 Tbsp. Chopped Chervil
1/2 Cup Minced Red Onion
1/2 Cup Minced Celery
1/2 Cup Chopped Roasted Walnuts
1 Tsp. Finely Chopped Parsley
4 Cups Mixed Greens
Salt and Pepper to Taste
Preheat the grill. Season the chicken with salt, pepper and 1/2 tbsp. of oilve oil. Place the chicken on the grill and cook for about 4 minutes on each side, until done (150°F). Using a sharp knife, peel and split the pineapple in half. Remove the core from the fruit of the pineapple and cut into 1/2" slices.
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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 pineapple 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 with salt and pepper. In a separate mixing bowl, toss the diced chicken, diced pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.