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Ingredients
- 1 can (20 oz.) Geisha® Sliced Pineapple, drained
- 1 can (8 oz.) Geisha® Sliced Water Chestnuts, drained
- 2 skinless boneless chicken breast halves
- Salt and pepper
- 1 Tbsp. olive oil
- 1/4 cup walnut oil
- 1 Tbsp. chopped fresh chervil leaves
- 1 Tbsp. chopped fresh tarragon
- 1/2 cup minced red onion
- 1/2 minced celery
- 1/2 teaspoon minced garlic
- 1/2 cup chopped roasted walnuts
- 1 teaspoon finely chopped fresh parsley leaves
Preparation
- Preheat a grill to medium heat.
- Season the chicken breasts with salt and pepper and rub them with 1/2 tablespoon of the oil. Grill the chicken, turning once, until the juices run clear. Remove a cut into1/2-inch dice.
- Cut the Sliced Pineapple into 1/2-inch-thick slices. Season the Sliced Pineapple with salt and pepper and rub with the remaining 1/2 tablespoon olive oil. Grill the Sliced Pineapple until just lightly golden. Remove and let cool.
- Combine all ingredients and cover and chill for at least 1 hour.
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