A Caesar salad with a Puerto Rican twist—crispy tostones, local cheese, and our fresh leaves as the base of this delicious Caribbean version.
🧾 Ingredients (Serves 2)
For the salad:
- 6–8 large leaves of Hoja lettuce, washed and dried
- 1/2 cup of grated queso del país (or shredded mozzarella)
- 6–8 small tostones (fried plantain slices), golden and crisp
- 1 breaded chicken breast, cooked and sliced into strips
- 2 tablespoons of toasted peanuts (optional, adds crunch)
- (Optional) diced tomato for extra freshness and color
For the Puerto Rican-style Caesar dressing:
- 1 garlic clove, finely minced
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 teaspoon mustard
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- Salt, pepper, and a dash of Puerto Rican seasoning (adobo or sazón) to taste
👨🍳 Instructions
- Prepare the chicken:
Season a chicken breast with adobo or Puerto Rican-style spices. Dip in egg and breadcrumbs, then fry until golden. Let cool and slice into strips. - Fry the tostones:
Slice a green plantain into thick rounds, fry until lightly golden, smash with a tostonera or flat surface, then fry again until crispy. Season with salt. - Make the dressing:
In a small bowl, whisk together all the dressing ingredients until creamy. Adjust seasoning with garlic, lemon, or more sazón as needed. - Assemble the salad:
On a large plate, lay down the Hoja lettuce. Add tostones, chicken strips, grated cheese, and peanuts on top. - Serve and enjoy:
Drizzle with dressing right before serving or serve it on the side so guests can add to taste.
🍹 Serving suggestion:
Pair it with a chilled passion fruit lemonade or tamarind juice for the perfect island lunch.