Trinidadian Summer Chicken

  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

A simple vinaigrette dresses this salad of chicken, red bell pepper and pineapple.


3 cups cubed, cooked chicken
1 -- red bell pepper, diced
1/2 cup red onion, minced
1 -- cucumber, minced
1 1/2 cups pineapple, diced
3 tablespoons olive oil
1/4 cup fresh lime juice
1 cup parsley leaves
1 cup chives, finely chopped
1/4 cup thyme leaves
2 tablespoons orange zest
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. In large bowl, toss together chicken, red pepper, red onion, cucumber and pineapple.
  2. In bowl of food processor, place all ingredients for dressing.  Process until pureed.  Pour dressing over salad ingredients and toss well.  
  3. Serve immediately, or cover and refrigerate until served.



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