Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
25 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 to 8 servings (2 generous quarts)
Level:
Intermediate

Ingredients

  • 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

Directions

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.

Cook's Note

This salad does not keep well and should be prepared no longer than 1 to 2 hours before serving. (The acid in the pineapple juice continues to "cook" the chicken and if left for any length of time, the chicken meat becomes soft and mushy.)

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Hawaiian Grilled Chicken and Pineapple

Recipe courtesy of Marie Pappas

Pineapple Chicken Salad with Pecans

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c