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Trinidadian Summer Chicken Salad

Salad:
3 cups cooked chicken, cubed

1 red pepper, diced
1/2 cup red onion, minced
1 cucumber, minced
1 1/2 cups fresh 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 ground 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.
3. Pour dressing over salad ingredients and toss well. Serve immediately, or cover and refrigerate until served.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.