I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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This salad is happiness in a bowl. Think bold Cuban flavors, sweet caramelized plantains, perfectly grilled chicken, and a juicy pineapple mango salsa that makes every bite feel like you’re on vacation. It’s colorful, nourishing, and packed with flavor. Plus, it’s naturally gluten-free, dairy-free, and Whole30 compliant.
A tropical-inspired salad that brings the heat (and the sweet). Whether you’re planning a weekend grill night or craving something that feels a bit more elevated than your usual go-to lunch, this salad delivers. The crispy plantains act as buttery croutons. Golden, salty, and just the right amount of indulgence.
With grilled chicken seasoned in Cuban spices, fresh produce, and a delicious pineapple mango salsa, this dish proves that healthy doesn’t have to mean boring. It’s colorful, satisfying, and perfect for warm-weather entertaining or a quick weeknight dinner idea.
Make the Salsa. Combine mango, pineapple, bell pepper, cilantro, mango balsamic (if using) and sea salt. Cover and refrigerate while you prep the rest. This gives the flavors time to meld.
Grill the Chicken. Preheat your grill to medium-high. Brush the chicken with oil and sprinkle generously with Cuban seasoning blend. Grill 6 – 7 minutes per side, or until cooked through. Let rest for at least 5 minutes before slicing.
Pan-Fry the Plantains. Peel and slice ripe plantains into 1/2 inch rounds. Melt coconut oil in a large skillet over medium-high heat. Sauté plantains for 6 – 8 minutes, flipping halfway through. Your “croutons” are ready when they are golden brown on both sides. Remove from the skillet and place on a paper towel lined plate and generously season with sea salt on both sides.
Assemble the Salad. Add lettuce and cabbage to a bowl, top with chicken, pineapple mango salsa, and crispy plantains. Serve immediately and enjoy.
STORAGE TIPS
Salsa : Can be made 1 – 2 days in advance and stored (covered) in the fridge.
Chicken : Store grilled chicken separately and slice right before serving for best texture.
Plantains : Best fresh, but can be stored (once cool) in an airtight container in the fridge for up to 2 days. Reheat in a skillet or air fryer to crisp them back up.
Meal Prep Tip : Keep each element separate until you’re ready to assemble and enjoy.
FREQUENTLY ASKED QUESTIONS
Can I use a different protein?
Absolutely. This works great with grilled shrimp or steak!
Do I need to use ripe plantains?
Yes. Look for plantains that are yellow with lots of black spots. If they’re fully green, they’ll be too starchy and not sweet.
Can I bake the plantains instead of pan-frying?
Yes! Toss with coconut oil and bake at 425°F for 20 – 25 minutes, flipping halfway through. Doing this will increase the overall prep time for this dish, but you certainly can bake them.
Is this Whole30 compliant?
Yes, as long as you seasoning blend and oil are compliant. Always check your labels.
A colorful Cuban-inspired salad with grilled chicken, tropical fruit salsa, and crispy plantains. Naturally gluten-free, dairy-free, and Whole30 friendly.
Make the Salsa : Combine mango, pineapple, bell pepper, cilantro, mango balsamic (if using) and sea salt. Cover and refrigerate while you prep the rest. This gives the flavors time to meld.
Grill the Chicken : Preheat your grill to medium-high. Brush the chicken with oil and sprinkle generously with Cuban seasoning blend. Grill 6 – 7 minutes per side, or until cooked through. Let rest for at least 5 minutes before slicing.
Pan-Fry the Plantains : Peel and slice ripe plantains into 1/2 inch rounds. Melt coconut oil in a large skillet over medium-high heat. Sauté plantains for 6 – 8 minutes, flipping halfway through. your “croutons” are ready when they are golden brown on both sides. Remove from the skillet and place on a paper towel lined plate and generously season with sea salt on both sides.
Assemble the Salad : Add lettuce and cabbage to a bowl, top with chicken, pineapple mango salsa, and crispy plantains. Serve immediately and enjoy.
Salsa : can be made 1 – 2 days in advance and stored in the fridge.
Chicken : store grilled chicken separately and slice right before serving for best texture.
Plantains : best fresh, but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet or air fryer to crisp them back up.
Meal Prep : keep each element separate until you’re ready to assemble.
Prep Time:10 minutes
Cook Time:18 minutes
Category:Salad, Main Dish
Method:Grilling, Stovetop
Cuisine:Cuban-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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