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
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.)
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