Products Used in this Recipe

Chicken Taco Salad Bowl With Ripe Plantain Tidbits

4 Servings
Total Time 30 minutes


  • 4 each Taco Shells recipe follows
  • 8 ounces BIG BANANA® Plantain Tidbits
  • 2 10 oz. Chicken Breast, grilled & diced
  • 1 14 oz. can Corn, rinsed & drained
  • 1 14 oz. can Black Beans, rinsed & drained
  • teaspoons chili powder
  • 6 cups shredded lettuce
  • 2 medium tomatoes chopped
  • 4 large tomatillos coarsely chopped
  • 4 oz. 1 cup shredded reduced-fat Cheddar cheese (optional)
  • ½ cup 1 oz. tortilla chips
  • 4 tbsp. Cilantro minced

For the Tortilla Baskets

  • 4 8-inch flour tortillas
  • Salt and pepper to taste
  • Peanut oil for frying


  • Place 1½ cups lettuce in each tortilla bowl.
  • Combine black beans, corn & chili powder in a small bowl. Spoon evenly into each tortilla bowl.
  • Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Divide the chicken among the 4 salads bowls.
  • Sprinkle salads evenly with cheese, green onions and BIG BANANA® plantain tidbits.

For the Plantain Bits

  • . Preheat fryer to 375°F
  • Place tidbits in fryer basket and fry for about 1 minute.
  • Drain over lined plate & reserve.

For the Tortilla Baskets

  • Preheat deep fryer to 350°F.
  • Place tortilla in 1 of the baskets. Place another basket on top to hold it in place. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp.
  • Remove to a paper towel lined sheet tray to drain and cool.

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