2 boneless skinless chicken breasts -- - (6 oz ea)
1 tablespoon olive oil
salt -- to taste
freshly-ground black pepper -- to taste
1 whole pineapple
1/4 cup walnut oil
1 tablespoon chopped chervil
1/2 cup minced celery
1/2 cup chopped roasted walnuts - -- (about 2 oz)
1 teaspoon finely-chopped parsley
Instructions:
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. Recipe Source:
EMERIL LIVE with Emeril Lagasse
