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Fried plantain with ‘chicken’ spinach salad

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Fried plantain with ‘chicken’ spinach salad

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Adjust Servings:
For the plantain:
1/3 cup Coconut oil For frying
2 Plantain
1 tablespoon Sweet-and-Sour sauce Optional
For the salad:
4 cups baby Spinach
2 Italian Tomato
1 pack Vegan chicken
1 tablespoon Pine nuts
2 tablespoons Balsamic vinegar glaze

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  • Kid-Friendly

Break your routine with this fragrant, colourful, and flavourful dish: plantain is fried in coconut oil and accompanied with a quick spinach and vegan chicken salad. Impossible not to love it!

  • 20 minutes
  • Serves 2
  • Easy


  • For the plantain:

  • For the salad:



Fried plantain well accompanies this spinach salad with vegan chicken. To fry the plantain we have used coconut oil, which infuses the plantain with a sweet scent. This dish is quickly whipped up: your kids will love it and it helps to break the routine of ‘same old’ flavours.

To prepare it, heat the coconut oil in a pot, then fry the plantain rounds until they’re golden-brown. Slice the vegetables and put them in a large salad bowl. In a skillet, cook the vegan chicken. Mix the chicken with the vegetables, drizzle with balsamic vinegar glaze and sprinkle with pine nuts.

Serve the plantain with the salad on the side and, if desired, a drizzle of sweet-and-sour sauce.


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5 minutes

Slice and dice

Peel the plantain and slice it into rounds. Rinse the spinach and tomatoes, pat them dry, then roughly chop the spinach and dice the tomatoes. Transfer them to a salad bowl.

10 minutes

Fry the plantain

Heat the coconut oil in a pot. When it starts too sizzle, add the plantain in small batches. Cook for 3 minutes on each side until they are golden-brown. Transfer them to a plate lined in absorbent paper and repeat with the next batch.

5 minutes

Cook the vegan chicken

In a skillet cook the vegan chicken for a few minutes (it typically comes in oil, so no need to add any in the pan). When it starts to crisp, take off the heat and transfer to the salad bowl with the spinach and tomato. Mix well and drizzle with balsamic vinegar glaze. Sprinkle with pine nuts and mix again.



Serve your plantain with the salad on the side. If desired, drizzle the plantain with sweet-and-sour sauce.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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