A terrific tropical chicken
salad with fresh pineapple, tossed with a citrus dressing.
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
- 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.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
loading
|
