2 cups guacamole
1 ½ cups salsa
1 lb. grilled chicken, diced
2 cups lettuce, shredded
1 4-ounce can black olives, sliced
1 cup cherry tomatoes, sliced
¼ small white onion, minced
Handful fresh cilantro, minced
Plantain chips (see below)
1. In an 8×8 glass dish, layer the ingredients in the order listed. Top with green plantains and drizzle with coconut oil if desired. Serve with plantain chips, jicama sticks or cauliflower chips.
2. For the plantain chips, peel and slice plantain on an angle into thin chips. Heat about 5-6 Tbsp of coconut oil in a cast iron skillet over medium high heat. Fry the chips 2-3 minutes per side or until golden brown and crisp. Drain on paper towels and sprinkle with salt. You will need to fry them in batches making sure to not overcrowd the pan.
Inspired by: Wicked Spatula
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