In a pot of simmering water cook the chicken to an internal temperature of 165°. Remove from water and chop into bite-sized pieces. Refrigerate to cool completely.
*Optional: Heat a grill pan or grill on medium heat. Once very hot, grill the pineapple to get deep char marks then flip over and do the same to the other side. Set aside to cool before using.
Once the chicken is cooled, combine chicken, pineapple, celery, onion, mayo in a bowl and mix thoroughly. Season well with salt and pepper to your desired taste.
Lightly toss the lettuce with oil and vinegar.
Scoop the chicken salad over a bed of lettuce. Top with watermelon radish, almonds, and shaved parmesan. Garnish with grilled pineapple if desired.
Notes
Pro Tip: Purchase a container of pre cut pineapple instead of having to purchase a whole one if desired.