Spicy juicy grilled chicken and plantain salad. This is it! I plan on moving to a farm with lots of plantains and chicken.
I am totally obsessed with this chicken and plantain salad.
We talking of spicy grilled chicken, fresh vegetables, fried ripe plantains and some real good hot herb salad dressing. It worked real well.
Meet real good flavours in this salad. Sweet, tangy, hot and filled with herbs.
For success, you have to use the ripe plantains. The sweet ones to blend with tangy, herb dressing. I love the dressing so much. It’s a unique combination of parsley, olive oil, lemon juice and petite belle pepper AKA kpakpshito. Scotch bonnet works great too.
After assembling everything, spread the dressing. Rest for about 5 minutes for all the flavours to come together…..
I am so mad this isn’t in front of me right now.
Spicy grilled chicken, fresh vegetables, fried ripe plantains and some real good hot herby salad dressing. This salad is a show stopper.
- 1/2 pound chicken
- 1-2 cloves garlic use 2 if you want it more spicy
- 1/2 teaspoon grated ginger
- petite belle pepper AKA kpakshito/ scotch bonnet pepper as required
- 1/4 teaspoon anise seeds
- 1/2 teaspoon grounded grains of paradise/ black pepper
- 1 teaspoon freshly squeezed lemon juice
- salt as required
- lettuce tear into desired sizes
- 1/4 of one red onion sliced
- 2- 3 medium tomatoes sliced
- 1 ripe plantain
- oil for deep frying plantain
- 1 tablespoon freshly chopped parsley
- 1 tablespoon good sun flower or olive oil
- petite belle pepper AKA kpakshito/ scotch bonnet pepper as required
- 1 tablespoon lemon juice
- pinch of salt or as required
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Wash the chicken and pat dry. Mince 2 cloves garlic and petite belle pepper AKA kpakshito/ scotch bonnet pepper and add to the chicken. Add 1/2 teaspoon ginger, 1/4 teaspoon anise seeds, 1/2 teaspoon grounded grains of paradise or black pepper, 1 teaspoon lemon juice and salt.
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Set in the fridge to marinate for 30 minutes or overnight. When ready to grill, lightly brush the grill with oil. When hot, place the chicken on the grill. Grill on both sides till cooked through. Remove from the grill, place on a chopping board to cool.
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Heat oil in a deep fryer. Whiles the oil is heating, remove peel of ripe plantain and cut into desired sizes. (I normally cut into two, and slant and cut into smaller sizes). Add in the plantain when oil is hot. Fry till golden or cooked through. Set aside to cool.
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Meanwhile, make salad dressing by combining 1 tablespoon freshly chopped parsley, 1 tablespoon sun flower or olive oil, 1 tablespoon lemon juice, petite belle pepper AKA kpakshito/ scotch bonnet pepper as required and a dash of salt. (I use just one of petite bell pepper, remove the seeds if you do not want it hot)
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Assembling: Cut grilled chicken into bite sizes. Arrange lettuce into a salad bowl, add tomatoes and onion, fried plantain and grilled chicken. Pour dressing all over the salad. Rest the salad for five minutes and serve.
