Buffalo Chicken Tostone Sandwiches

These chicken & twice-fried plantain chip sandwiches are healthy, Whole30-approved, and are soaked in Buffalo sauce.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  buffalo wing sauce (Frank's)
• 1  tablespoon ghee
• 1  tablespoon red wine vinegar
• 1  rotisserie chicken, breast meat shredded
• 2  tablespoons  sliced scallions
• 2  avocados
• 1  lime, juiced
• 1  cup coconut oil
• 4  green plantains, peeled and cut in half
• 2  cups  shredded romaine lettuce
• 2  tomatoes, sliced thin
• 1  red onion, halved and sliced into thin half moons
• 1  cup fresh cilantro stem
•  kosher salt

Directions

1. In a medium skillet over medium heat, combine wing sauce, ghee and red wine vinegar. Fold in shredded chicken, scallions and season with salt and pepper to taste. In a medium bowl, mash avocados with lime juice, salt and pepper; set aside.
2. Heat coconut oil in a medium skillet over medium high heat. Working in batches, fry the plantains until golden and cooked through, about 3-4 minutes per side. Remove from oil and smash to flatten with a mallet or small fry pan. Return plantain to oil and cook another 2-3 minutes to crisp. Remove from oil, drain on a towel-lined plate and season with salt. Repeat with remaining ingredients.
3. To assemble, top a plantain with chicken, shredded lettuce, sliced tomatoes, sliced onions smashed avocados and sprigs cilantro. Top with another plantain and cut in half to serve.