Peel plantain by using a knife & cutting just through the skin from the top to the bottom of the plantain. Remove skin from plantains. 

Chop plantain into 2–3-inch pieces.

Add oil to skillet & heat over medium heat.

Fry plantain until cooked & golden all around. Once done, set aside on paper towels 

to remove excess oil. 

Using a plantain press, flatten each fried plantain. You can use a plate or cup to flatten them, but not too thin, or they will break into pieces.

Once flattened, return to oil, & cook until golden brown on both sides. Allow resting on paper towels to remove excess oil.

Combine all ingredients for cilantro lime dressing in a food processor & set aside. Feel free to substitute yogurt or sour cream with mayonnaise. 

Season chicken breasts with salt, black pepper, garlic blend, paprika, & olive oil.

Place in the oven on roast at 425 degrees x 13 minutes. Once done cooking, allow resting then chop into cubes. 

Assemble - To a plate, add tostones, top with garlic cilantro dressing, tomato, & arugula (feel free to sub with greens of your choice) then top with chicken cubes & more garlic cilantro dressing!

Enjoy!