|Funke Koleosho's Plantain & Chicken Salad|
Once harvested, plantains continue to ripen and this involves a myriad of biochemical processes taking place within their cells. They become softer and sweeter progressively and at each stage of ripeness, they become ideal for some form of processing or the other. For instance the popular plantain dish dodo or kelewele is made from well ripened plantains while plantain crisps/chips are made from green, just harvested matured plantains.
For this recipe, really ripe plantains are most suitable because by now they have a sweet and sugary taste which will work well with the other ingredients used.
This plantain salad is ideal for brunch, light lunch or an early evening tea. Plantains contain complex starches which release energy slowly and gives a fuller for longer feeling, thus ideal for those on a weight management programme.
What does it taste like? The taste is surprisingly subtle....and can be enhanced by the dressing used. Overall, it's great and I will be eating more of this dish.....you should try it too!
- Well ripened plantain
- Roasted chicken breast (use quantity according to your preference)
- Red peppers - diced finely
- Green peppers - diced finely
- Sea salt
- Freshly milled black pepper
For the dressing:
- You can use any of your favourite salad dressings such as mayonnaise. (I found salad cream to be too strong.)
- You can make a quick dressing using some olive or coconut oil, mixed sweet peppers, sea salt, freshly milled black pepper. Adding vinegar or lemon will be optional depending on your preference.
What To Do
- Wash the plantain whole, then cut into 3 portions, boil the plantain for about 10-15 minutes in lightly salted water.
- When boiled, remove the skin and allow to cool. Then finely chop the cooked plantain.
- Also finely chop the chicken breasts, about same size as the chopped plantain. At this point, you can slightly season the chicken with some spiced ground peppers (I prefer to use suya spice but this is optional. You can use any of your favourite spices).
- To make your dressing, sauté the diced peppers in some heated olive or coconut oil. Season with salt and black pepper.
- Combine and toss all ingredients in a large salad bowl. Toss well for even distribution and serve.