Grilled Chicken Salad with Pineapple

Preheat the grill for direct grilling at medium-high heat.

Rinse the chicken under cold running water and pat dry with paper towels. Season the chicken with salt, pepper, and 1/2 tablespoon of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and juices run clear. Let cool.

Using a sharp knife, split the pineapple in half lengthwise. Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4-inch trim and remove the fruit. Remove the core from the fruit of the pineapple and cut into 1/2-inch slices. Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and cool. Reserve 2 slices of the pineapples and dice the rest of the fruit. Slice the cooled chicken into small pieces..

In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add the walnut oil and chili pepper flakes and whisk until emulsified. Stir in the chervil. Season the vinaigrette with salt and pepper.