Cajun Chicken Plantain Salad

1. 1

   Rub chicken with Cajun seasoning. Marinate overnight if possible (optional).

2. 2

   Place chicken in a large resealable bag and smash chicken with a rolling pin, until as flat as you can get it. Meanwhile, heat your griddle pan over high heat.

3. 3

   Cut off the ends of plantain and then slice in half lengthwise. Slice each half again (in half) and dice.

4. 4

   Place another pan or pot on medium heat and add half of the coconut oil.

5. 5

   By now, griddle pan should be hot enough. Add chicken and cover with a lid. Let chicken cook for about 3-4 mins, then flip and cook for another 4-5 mins. Chicken is done when the internal temperature reaches 165u00b0F or chicken is cooked the whole way through.

6. 6

   While chicken cooks, add diced plantains to the second pan and cook until brown and caramelised. Once done, remove and place on a towel or in a colander to drain excess oil.

7. 7

   Prepare salad (wash and dry vegetables), then build your salad by placing the leaves at the bottom, followed by the chicken, plantain, tomatoes and avocado on top.

8. 8

   For the sweet paprika sauce, mix honey, paprika and remaining 1/2 teaspoon of coconut oil together and drizzle over salad. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.