Week 15 Recipes

Ham & Fruit Salsa Croissant

1/2 small banana, sliced
1/4 medium mango, thinly sliced
1/4 cup sliced strawberries
2 Tbsp raspberry vinaigrette dressing
2 croissants, partially split
12 slices shaved brown sugar ham
1/4 cup baby spinach leaves

Toss banana, mango and strawberries with dressing. Fill croissants evenly with ham, fruit mixture and spinach.


Grilled Chicken
(with avocado, tomato and corn salsa)
from Erin McSpadden

Salsa:
1/4 cup lime juice
2 Tbsp olive oil
2 tsp sugar
1/2 tsp salt
1 ripe avocado, peeled & diced
1 large ripe tomato, diced
1 cup thawed frozen (or canned) corn
1/4 cup chopped red onion
1/4 cup chopped cilantro

Chicken:
4 skinless, boneless chicken breast halves
1 tsp dried oregano
1/4 tsp each of salt and pepper
4 cups shredded lettuce

1. Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat.
2. Heat outdoor grill, ridged grill pan or broiler.
3. Season chicken with oregano, salt and pepper. Grill 3-4 minutes per side until cooked through.
   
4. Divide lettuce among 4 plates; top each with chicken then salsa

Erin says this is great because you can make the salsa ahead of time and use the extra for tacos, taco salad, or just to snack on.