Mediterranean Caribbean Grilled Chicken with Fried Plantains & Veggie Salsa Salad
This vibrant Mediterranean-Caribbean fusion dish brings together juicy grilled chicken, sweet fried plantains, and a fresh, colorful veggie salsa salad. The combination of aromatic herbs, zesty lime, and tropical flavors makes this a well-balanced, satisfying meal that’s perfect for lunch, dinner, or entertaining. It’s quick to prepare, customizable, and packed with flavor, texture, and nutrients.
Time
Prep: 20 minutes
Cook: 20–25 minutes
Total: 40–45 minutes
Servings
4
Ingredients
Grilled Chicken
4 chicken breasts or thighs
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons fresh herbs (thyme, parsley, or a mix)
Salt and pepper, to taste
Optional: ½ teaspoon smoked paprika, 1 teaspoon honey, 1 teaspoon soy sauce, or ½ teaspoon grated ginger for a varied glaze
Fried Plantains
2–3 ripe plantains, peeled and sliced diagonally
¼ cup cooking oil (vegetable, canola, or coconut)
Pinch of salt
Veggie Salsa Salad
3 cups mixed greens or romaine lettuce
1 cup diced tomatoes
1 cup diced bell peppers (red, yellow, or mixed)
1 cup diced cucumbers
½ cup finely chopped red onion
¼ cup chopped cilantro
Optional: ½ cup corn kernels, shredded carrots, cabbage, diced avocado, or tropical fruits like mango or pineapple
2 tablespoons lime juice
1–2 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Prepare the Chicken
In a bowl, combine olive oil, minced garlic, lemon juice, fresh herbs, salt, pepper, and any optional glaze ingredients. Coat the chicken evenly and let marinate for at least 10–15 minutes.
2. Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill chicken 5–7 minutes per side, depending on thickness, until fully cooked and golden. Let rest for 5 minutes before slicing.
3. Fry the Plantains
Heat oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until golden brown and caramelized. Remove from pan and drain on paper towels. Sprinkle with a pinch of salt immediately.
4. Prepare the Veggie Salsa Salad
In a large bowl, combine mixed greens, tomatoes, bell peppers, cucumbers, red onion, and cilantro. Add any optional ingredients like corn, avocado, or tropical fruits. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss gently to combine.
5. Assemble the Plate
Slice the grilled chicken and arrange it alongside fried plantains and a generous portion of veggie salsa salad. Serve immediately for best flavor and texture.
Tips
Chicken: Pat chicken dry before marinating to get a better sear on the grill.
Plantains: Use ripe plantains (yellow with black spots) for sweetness. Avoid under-ripe green ones—they’ll be starchy and less flavorful.
Salsa: Chop vegetables uniformly for even flavor and texture.
Serving: Serve warm plantains and chicken with the salad for contrast in temperature and texture.
Optional Marinades: Add tropical flavors like orange juice, pineapple juice, or jerk seasoning for variation.
Meal Prep: Grill chicken and fry plantains ahead; prepare the salsa fresh before serving to maintain crunchiness.
Variations
Spicy Caribbean Twist: Add red pepper flakes or a drizzle of hot sauce to chicken or salad.
Cheesy Option: Sprinkle feta or cotija cheese over the salad.
Roasted Plantains: For a lighter version, roast plantains in the oven with a little olive oil and honey instead of frying.
Grain Bowl: Serve over cooked rice, quinoa, or couscous for a complete meal.
Herb Swap: Use basil, cilantro, or mint in the salad for different flavor profiles.
Tropical Fruits: Add mango, pineapple, or papaya to the salad for extra sweetness and tropical flair.
FAQ
Can I use frozen chicken or plantains?
Yes, thaw completely before cooking. Fresh plantains are preferred for sweetness.
Can this be made ahead?
Chicken and plantains can be prepared ahead. Keep the salad fresh and assemble just before serving.
How do I know chicken is cooked?
Chicken should reach an internal temperature of 165°F (74°C) and juices should run clear.
Can I bake plantains instead of frying?
Yes. Slice and toss with a little oil, bake at 400°F for 15–20 minutes until golden.
Can this dish be vegetarian?
Yes. Replace chicken with tofu, tempeh, or chickpeas for a protein-rich vegetarian option.
Nutrition (Approx. per serving)
Calories: 480
Protein: 35 g
Carbs: 40 g
Fat: 20 g
Fiber: 8 g
Sodium: 320 mg
Conclusion
This Mediterranean Caribbean Grilled Chicken with Fried Plantains & Veggie Salsa Salad is a perfect fusion of flavors and textures. The juicy, herb-infused chicken pairs beautifully with sweet, caramelized plantains, while the fresh, crisp salsa salad adds brightness and a tropical touch. Quick, easy, and versatile, it can be enjoyed as a weeknight dinner, a weekend feast, or a meal-prep option. With tips, variations, and tropical twists, this recipe brings vibrant, colorful, and nutrient-rich Mediterranean-Caribbean flavors to your table every time.