Trinidadian Summer Chicken

Recipe by National Chicken Council

Ingredients

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