Ensalada puertorriqueña

Ingredientes

• 1 chicken breast (300g)
• 1 tablespoon vegetable oil
• 1 teaspoon chicken bouillon
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 head romaine lettuce
• 6 pieces amarillos (sweet fried plantains)
• 1 small tomato
• 1/4 small red onion
• 2 small carrots
• 1/2 cup canned pink beans
• 1/2 cup cheddar shredded cheese

Preparación

1. 1

   Prepare the chicken. Remove any fat from the breast. Cut the chicken breast into 2 pieces. Gently flatten each piece with any heavy kitchen tool or a meat mallet until each piece is flattened until it has an even thickness.

2. 2

   Season the chicken with the chicken bouillon, salt, garlic powder, paprika, black pepper, and oil. Mix until all the meat is evenly seasoned. Use a large pan over medium-high heat. Wait for the pan to get hot and then add the chicken. Cook for 5 minutes per side. Set the chicken aside for later.

3. 3

   Prep the vegetables. Wash and dry all of the romaine lettuce leaves. Cut the ends and discard. Cut the leaves into 1 to 2 inches thick strips and place them in a big bowl. Cut the sweet plantains into small cubes.

4. 4

   Peel the carrots and grate them using the coarse side of the grater, the one with big holes. Set it aside. Peel the onion and cut it into 1/4 inch thick slices. Cut the tomato also to 1/4 inch thick slices.

5. 5

   Assemble. Cut the chicken into strips and add it to the bowl with the lettuce. Add the plantains, tomato, onion, carrot, pink beans, and cheese. Enjoy!