Cajun Chicken Plantain Salad w Sweet Paprika Dressing
Delicious Grilled Cajun Chicken & Fried Plantains with a Sweet Paprika Dressing
Dairy Free, Gluten Free, Paleo
For the Salad:
For the dressing:
Preheat your oven to 350F/177C.
Place your chicken in a large Ziploc bag and add in your seasonings. Shake the chicken around in the bag to incorporate the seasonings and marinate for 30mins to an hour in the fridge. (You can skip this step if in a rush or grilling the chicken)
Next, cut off the ends of your plantain and remove the skin. Then, dice your plantains into small circular discs about 1/4 inch thick.
In a small bowl, add your plantains, coconut oil, salt and pepper. Mix together.
On a baking tray or sheet pan lined with aluminium foil, place your chicken breasts and plantains on the sheet.
Bake for 30-35mins in the oven. You can check the internal temperature with a food thermometer and it must be at least 165F/74C.
For the sweet paprika sauce: mix your ingredients together.
Finally, prepare your salad (wash and dry your veg), then assemble your salad and drizzle on your dressing.
Serve and enjoy!
I have not been specific with the vegetables for the salad so you can make this completely to your preference!
You can always substitute chicken thighs instead of breasts for this recipe but you can still use the same directions and tips. Thighs are still a lot more juicy than breasts due to having more fat.
You can always use Charlene's recipe to make the Cajun seasoning and if you do, use 3-4 tbsp per 3 chicken breasts or thighs.
Make sure to use yellow plantains or yellow with dark spots. Green plantains are more starchy and less sweet which wouldn't work for this salad.
Ensure your coconut oil is warm when you make your dressing. This will avoid any clumping and allow the dressing to be more fluid, which makes for easy pouring.
To make this a whole30 chicken salad, omit the dressing.