In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, carrots, and red onion.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

Heat oil in a frying pan over medium heat. Fry the sliced plantains until golden and crispy, then drain on paper towels.

Drizzle the dressing over the salad and toss to combine. Top with crispy plantain chips before serving.