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Ingredientes
- 2 x Boneless skinless chicken breasts - (6 ounce ea)
- 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 whl Pineapple
- 1/4 c. Walnut oil
- 1 Tbsp. Minced chervil
- 1/2 c. Chopped celery
- 1/2 c. Minced roasted walnuts - (abt 2 ounce)
- 1 tsp Finely-minced parsley
Direcciones
- Preheat the grill.
- Season the chicken with salt, pepper, and 1/2 Tbsp. of extra virgin olive oil. Place the chicken on the grill and cook for about 4 min 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 extra virgin olive oil. Place the pineapple slices on the grill and cook for 1 to 2 min on each side. Remove from the grill and cold. Reserve 2 slices of the pineapples and dice the rest of the fruit. Dice the cooled chicken.
- In a mixing bowl, add in the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add in the walnut oil and whisk till 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 chill for 1 hour. Remove both the pineapple boats and salad from the refrigerator. Spoon the salad into both pineapple boats. Garnish with minced parsley.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 2 servings | |
| Calories 499 | |
| Calories from Fat 321 | 64% |
| Total Fat 36.76g | 46% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 52mg | 2% |
| Potassium 534mg | 15% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 23.49g | 16% |
| Protein 14.3g | 23% |
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