Puerto Rican chicken salad

Ingredients

• 1 chicken breast (300 g)chicken breast
• 15 ml (1 tablespoon)vegetable oil
• 5 ml (1 teaspoon)chicken stock cube
• 3.75 ml (3/4 teaspoon)salt
• 1.25 ml (1/4 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)paprika
• 0.625 ml (1/8 teaspoon)ground black pepper
• 1 headromaine lettuce
• 6 yellow piecesripe plantain
• 1 smalltomato
• 1/4 smallred onion
• 2 smallcarrots
• 120 ml (1/2 cup)pink beans
• about 55 g (1/2 cup)grated cheddar

Instructions

1. 1

   Prepare the chicken

   Trim away any fat from the chicken breast and cut it in half. Gently flatten each piece with a heavy kitchen utensil or meat tenderiser until it is an even thickness.

2. 2

   Season and cook

   Season the chicken with the stock cube, salt, garlic powder, paprika, black pepper and oil, mixing to coat it well. Heat a large frying pan over medium-high heat, then cook the chicken for 5 minutes on each side. Set aside.

3. 3

   Prepare the lettuce

   Wash and dry the romaine leaves, trim off and discard the ends, then cut the leaves into strips 1.25–2.5 cm (1/2–1 inch) wide. Put them in a large bowl or on a large plate. Cut the ripe plantain into small cubes.

4. 4

   Cut the vegetables

   Peel and coarsely grate the carrots. Peel the onion and cut it into 6 mm (1/4-inch) slices. Cut the tomato into half-moons or rounds about 6 mm (1/4 inch) thick.

5. 5

   Assemble the salad

   Slice the chicken into strips and add it to the bowl with the lettuce. Add the plantain, tomato, onion, carrot, pink beans and cheddar.

What is Puerto Rican chicken salad?

This is a hearty salad built around cooked chicken, crisp lettuce and a mix of vegetables, beans and cheese. Its sweet ripe plantain is paired with savoury seasoning and cheddar.

Puerto Rican cooking has a rich tradition of combining ingredients with sweet and savoury flavours. This version makes those contrasts the focus, with a simple seasoned chicken breast as its warm, substantial element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 38g protein, 30g carbs, 21g fat.

The plantain, beans and vegetables contribute most of the carbohydrates, while the chicken provides most of the protein. Vegetable oil and cheddar account for much of the fat. For a balanced plate, serve a generous portion of the lettuce and vegetables alongside the chicken, with bread or another side only if you want more.

Seasoning the chicken

Even pieces: Flattening the chicken to a uniform thickness helps it cook at a similar rate from edge to centre.

Seasoning: The stock cube, salt, garlic, paprika and black pepper coat the chicken before it reaches the pan. Mix thoroughly so the oil and seasonings cover both pieces.

Cooking the chicken

Hot pan: Let the pan heat over medium-high before adding the chicken, as directed. Cook each piece for 5 minutes per side.

Doneness: The recipe gives a cooking time but no visual test. Check that the thickest part is fully cooked before slicing; a food thermometer can help confirm this.

Getting the salad texture right

Crisp base: Wash and dry the lettuce well, then cut it into strips 1.25–2.5 cm wide. Dry leaves help keep the salad from becoming watery.

Even cuts: Grate the carrots coarsely and slice the onion and tomato to about 6 mm thick. Cutting the plantain into small cubes helps distribute its sweetness through the bowl.

The sweet and savoury mix

Ripe plantain: Its sweetness balances the seasoned chicken and salty cheddar. The recipe adds it raw, diced, so it keeps its own texture in the salad.

Beans and cheese: Pink beans add a soft, substantial bite, while grated cheddar brings a savoury finish. Add them with the other ingredients just before serving.

Serving the salad

Serve the salad soon after assembling, while the lettuce is crisp and the chicken is freshly cooked. This recipe does not include a dressing, so the oil and seasoning on the chicken provide much of the savoury coating.

For a more substantial table, pair it with bread or another simple side. Keep any extra dressing separate if you choose to serve one.

Recipe notes & tips

• Dry the romaine thoroughly after washing so excess water does not dilute the salad.
• Flatten the chicken evenly to help both pieces cook consistently.
• Wait for the frying pan to heat before adding the chicken.
• Let the cooked chicken rest briefly before slicing to make it easier to handle.
• Keep the lettuce, beans and grated cheddar ready so you can assemble the salad once the chicken is cooked.

Variations

• Add avocado: Dice it and fold it in just before serving for a creamy contrast.
• Use another lettuce: Choose a crisp lettuce if romaine is unavailable.
• Change the cheese: Use another grated cheese with a savoury flavour in place of cheddar.
• Add citrus: Serve with lime wedges for a bright finish.
• Make it spicier: Add a little chilli to the chicken seasoning.

Common mistakes to avoid

• Uneven chicken pieces: Flatten them to a similar thickness so they cook more evenly.
• Cold frying pan: Heat the pan over medium-high before adding the chicken.
• Wet lettuce: Dry the leaves well after washing to avoid a watery salad.
• Large plantain chunks: Dice the plantain small so its sweetness is spread through the salad.
• Slicing chicken too soon: Set it aside after cooking, then slice it when ready to assemble.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day for the best lettuce texture. If possible, keep the cooked chicken separate from the lettuce and vegetables; reheat the chicken until piping hot before serving.

Frequently asked questions