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.

Cuban Salad with Plantain "Croutons"

Name: Cuban Salad with Plantain "Croutons"
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Cuban-Inspired
Ingredients: 1 fresh mango, finely diced; 2 cups fresh pineapple, finely diced; 1/2 red bell pepper, finely diced; 1/4 cup chopped fresh cilantro; 1/4 teaspoon sea salt (plus more if desired); optional : 1 tablespoon mango balsamic; 2 boneless, skinless chicken breast; 2 teaspoons Cuban seasoning blend of choice; 2 teaspoons garlic infused olive oil (sub with regular extra virgin olive oil); 2 ripe plantains; 2 – 3 tablespoons coconut oil; sea salt; 1 head of butter lettuce; 1/2 cup red cabbage, finely chopped

Cuban Salad with Plantain “Croutons”

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Author: Caitlin
Total Time: 28 minutes
Yield: 2 servings
Diet: Gluten Free

Description

A colorful Cuban-inspired salad with grilled chicken, tropical fruit salsa, and crispy plantains. Naturally gluten-free, dairy-free, and Whole30 friendly.

Ingredients

Scale

Pineapple Mango Salsa

1 fresh mango, finely diced
2 cups fresh pineapple, finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh cilantro
1/4 teaspoon sea salt (plus more if desired)
optional : 1 tablespoon mango balsamic

Grilled Chicken

2 boneless, skinless chicken breast
2 teaspoons Cuban seasoning blend of choice
2 teaspoons garlic infused olive oil (sub with regular extra virgin olive oil)

Plantain “Croutons”

2 ripe plantains
2 – 3 tablespoons coconut oil
sea salt

Salad

1 head of butter lettuce
1/2 cup red cabbage, finely chopped

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Instructions

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.

Equipment

10-Piece Glass Nesting Bowl Set

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Redmond Real Salt

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Smithey No. 14 Cast Iron Skillet

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Notes

Storage Tips

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

Find it online: https://fittoentertain.com/cuban-salad-with-plantain-croutons/