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.
Ingredients
- Salad:
- 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
- Dressing:
- 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
Instructions
- In large bowl, toss together chicken, red pepper, red onion, cucumber and pineapple.
- In bowl of food processor, place all ingredients for dressing. Process until pureed. Pour dressing over salad ingredients and toss well.
- Serve immediately, or cover and refrigerate until served.
