Spicy grilled chicken, fresh vegetables, fried ripe plantains and some real good hot herby salad dressing. This salad is a show stopper.
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.
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.
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.
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)
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.