Chicken and Pineapple Salad

(Makes 4 Servings)


  • 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


  1. Preheat a grill to medium heat.
  2. 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.
  3. 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.
  4. Combine all ingredients and cover and chill for at least 1 hour.