Spinach, Apple & Chicken Salad

Spinach, Apple & Chicken Salad
Contributed by: Molly Hildebrandt

Wow.  This was really good.  Cam even asked for "more leaves."  It seems like kind of an odd combination, but it's not.  It is very reminiscent of something I've had at some restaurant, but I can't pinpoint it.  It's driving me nuts.  Perfect for lunch or a light dinner.  I'm putting this in the regular rotation for sure!

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins (honestly from start to finish you are probably looking at 30 minutes)

Serves: 1 to 2

Source 

Ingredients
3 to 4 cups cups raw spinach leaves
1 large gala apple
1 chicken breast
¼ cup sliced almonds
¼ cup crumbled feta cheese
2 tablespoons Tuscan Italian Dressing (store bought or homemade ­ I used KRAFT)
Instructions

1. Heat a large skillet over medium­high heat. Cut chicken in half (like your butterflying it), so that you have two
thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and
cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily
handle the chicken. Thinly slice the chicken breast halves.

2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned,
3 to 5 minutes. Remove to a bowl.

3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite­sized pieces. Dry spinach with a paper
towel.

4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve
immediately.
Recipe by White Lights on Wednesday at http://www.whitelightsonwednesday.com/2014/05/spinach­apple­chicken­salad/


*For our chicken, I seasoned with fresh minced garlic, salt and pepper and we grilled it.

Mahi Mahi Tacos with Mango Salsa

Contributed by Molly Hildebrandt

We really enjoyed these, definitely will be in the regular rotation.  The kids ate them, just deconstructed.  I'm not an avocado fan, so I omitted that from the original recipe, but if you like avocado, I'm certain it would add another layer of texture. I would say, start to finish, this took about 40 minutes.  However, some of the prep work could be done ahead of time like making the salsa and sour cream sauce. 

Mahi Mahi Tacos with Mango Salsa
Adapted from

{need}

• 4 Mahi Mahi fillets (thawed) approximately 4oz each
• Olive oil
• Favorite meat/poultry seasoning- used Montreal Steak
• 1/2 cup sour cream
• 1/2 lime, juiced
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 large mango -- peeled and cubed
• 1/2 red or sweet white onion -- finely diced
• 1 garlic clove -- finely minced
• 1 cup fresh cilantro -- chopped
• 1 jalapeno -- finely minced
• 1/2 lime, juiced
• Flour tortillas

{do}

Heat the grill to medium- hot.  Season with oil and seasoning.  Grill the fillets until the fish is golden brown on the outside and no longer translucent in the center, 3-4 minutes per side. Fish is done when it flakes when tested with a fork.  Flake fish into chunks.

While the fish is cooking, combine sour cream, lime juice, cumin, and chili powder; set aside. Genty toss the mango, onion, garlic, jalepeno, and cilantro with the remaining lime juice.

Assemble tacos with fish, mango salsa and sour cream sauce.