Honey Mustard Plaintain Chicken Salad Paleo
Elevate your salad game with this irresistible Honey Mustard Plantain Chicken Salad, a vibrant and hearty dish that’s paleo-friendly and brimming with wholesome flavor. Perfectly roasted golden plantains add a subtle sweetness and crisp texture, while tender, juicy chicken breast is seasoned to perfection. Mixed greens, creamy avocado, and fresh cherry tomatoes round out this nutrient-packed bowl of goodness, all brought together with a tangy, homemade honey mustard dressing that’s both zesty and luscious. Ready in just 40 minutes, this colorful salad is a satisfying meal ideal for lunch or dinner, blending tropical flair with protein-packed energy in every bite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 Plantains (ripe, but still firm)
- 2 pieces Chicken breasts
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 cup Red onion (thinly sliced)
- 1 Avocado (sliced)
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the plantains and slice them into 1/2-inch thick rounds. Toss them with 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and smoked paprika. Arrange them in a single layer on a parchment-lined baking sheet.
Bake the plantains for 15-20 minutes, flipping halfway through, until they are golden and slightly crispy on the edges. Remove from the oven and set aside.
Season the chicken breasts with 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 5-7 minutes per side, or until fully cooked and juices run clear. Remove from the skillet and let rest for 5 minutes before slicing into strips.
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, 1 tablespoon of olive oil, 1/4 teaspoon of garlic powder, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large salad bowl, combine the salad greens, cherry tomatoes, red onion, sliced avocado, roasted plantains, and cooked chicken.
Drizzle the honey mustard dressing over the salad and toss gently to combine.
Serve immediately and enjoy your Honey Mustard Plantain Chicken Salad!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
