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Trinidadian Summer Chicken

Related recipes: Main Dishes, Dairy-Free, Egg-Free, Gluten-Free, Low-Calorie, Low-Carbohydrate
Trinidadian Summer Chicken: Main Image
From: National Chicken Council

Quick Facts

Servings: 4
Prep Time: 15 min.
A pineapple-chicken salad topped with a tangy tropical dressing—a perfect salad to bring to work for lunch.

Ingredients

  • Salad3 cups pre-cooked chicken, cubed
  • 1 red pepper, diced
  • 1/2 cup red onion, minced
  • 1 cucumber, minced
  • 1 1/2 cups pineapple, diced
  • Dressing3 Tbs olive oil
  • 1/4 cup fresh lime juice
  • 1 cup parsley leaves
  • 1 cup chives, finely chopped
  • 1/4 cup thyme leaves
  • 2 Tbs orange zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  • 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 puréed.
  • Pour dressing over salad ingredients and toss well. Serve immediately, or cover and refrigerate until served.
Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 343
  Calories from Fat 161 (47%)
(28%)Total Fat 18g
(17%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
(26%)Cholesterol 79mg
(16%)Sodium 384mg
(18%)Potassium 631mg
Total Carbohydrate 19g
(20%)Dietary Fiber 5g
Sugars 8g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.