GRILLED PINEAPPLE AND CHICKEN SALAD

Grilled Pineapple and Chicken Salad image

Provided by Emeril Lagasse

Time 1h35m

Yield 6 to 8 servings (2 generous quarts)

Number Of Ingredients 14

6 (6-ounce) chicken breasts, boneless and skinless
Salt and pepper
3 tablespoons olive oil
2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices
3/4 cup walnut oil
2 tablespoons chopped chervil
1 cup minced celery
1/2 cup minced red onion
1 cup chopped roasted walnuts
6 to 8 large nice Bibb lettuce leaves, for serving
1 tablespoon finely chopped parsley
1 quart vegetable oil
10 square wonton wrappers, cut in 1/4-inch strips
2 teaspoons sesame oil

Steps:

Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and 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.
Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.