Cajun Chicken Plantain Salad

Rub chicken with Cajun seasoning. Marinate overnight if possible (optional).

Place chicken in a large resealable bag and smash chicken with a rolling pin, until as flat as you can get it. Meanwhile, heat your griddle pan over high heat.

Cut off the ends of plantain and then slice in half lengthwise. Slice each half again (in half) and dice.

Place another pan or pot on medium heat and add half of the coconut oil.

By now, griddle pan should be hot enough. Add chicken and cover with a lid. Let chicken cook for about 3–4 mins, then flip and cook for another 4–5 mins. Chicken is done when the internal temperature reaches 165ºF or chicken is cooked the whole way through.

While chicken cooks, add diced plantains to the second pan and cook until brown and caramelised. Once done, remove and place on a towel or in a colander to drain excess oil.

Prepare salad (wash and dry vegetables), then build your salad by placing the leaves at the bottom, followed by the chicken, plantain, tomatoes and avocado on top.

For the sweet paprika sauce, mix honey, paprika and remaining 1/2 teaspoon of coconut oil together and drizzle over salad. Serve and enjoy!