Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

2 tart apples, peeled, cored and diced
1 teaspoon lemon juice
1 pint fresh strawberries, chopped
2 medium Kiwi fruit, peeled and chopped
2 tablespoons brown sugar, firmly packed
2 tablespoons apricot jam
dash of cinnamon
one large bag of cinnamon pita chips (or use this recipe to make your own)

In a large bowl, toss the chopped apples with the lemon juice to keep apples from browning. Add the chopped strawberries and kiwi. Mix thoroughly. Stir in the brown sugar, strawberry jelly and cinnamon. Chill in the refrigerator for 30 minutes. Pour Apple Salsa into a serving bowl.

Serve with a big bowl of Cinnamon Pita Chips.

Spicy Chicken Sandwiches with Cilantro Lime Mayo

Spicy Chicken Sandwiches with Cilantro Lime Mayo

***Susan's Note: I made these last night for my husband and parents (and my dad is not a "spicy" guy) and we all loved it. I made a few changes - I used regular corn tortillas instead of baked, I used less hot sauce (about 1 TBSP or less of Frank's red hot), and I used Potato Rolls, not Kaiser. Also, I pounded the chicken breasts to flatten them a little bit and I only marinated them for 1/2 hour.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Mayo:
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

Chicken:
1/4 cup egg substitute
3 tablespoons hot sauce (such as Tabasco)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tablespoons olive oil

Remaining ingredients:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
4 lettuce leaves

1. To prepare mayo, combine the first 4 ingredients.

2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 419 (28% from fat); FAT 13.2g (sat 1.7g,mono 6.1g,poly 3.4g); IRON 3.2mg; CHOLESTEROL 49mg; CALCIUM 101mg; CARBOHYDRATE 46.8g; SODIUM 759mg; PROTEIN 28.1g; FIBER 2.6g

Cooking Light, DECEMBER 2008