Summer Salsa

Remember wayyyyy back (an entire week ago!) when I mentioned dressing up my Crispy Almond Coconut Chicken? Well today we play dress up!

I have a new-found appreciation for pineapple and have been putting it in everything! With all of the fresh fruit coming into season now, I’ve been wanting to incorporate it more into our meals, rather than just snacks and a summer salsa was just the way to do that.

Summer Salsa

Ingredients
1 Avocado, diced
1 cup pineapple, diced
1 cup strawberries, sliced
2 Kiwis, diced
Salt
Pepper

Directions
Dice up fruits and veggies into approximately 1/2″ pieces and throw everything into a bowl. Sprinkle with a little salt and pepper, and carefully stir everything so as to not break up pieces.

It’s that simple! My favorite way of eating this salsa is piled on top of the Crispy Almond Coconut Chicken wrapped up in a corn tortilla. It’s a nice, light and refreshing summer dinner. Top it off with a citrus margarita spritzer and you’re set! And just in time for Cinco de Mayo 😉

Speak Up!

Do you have any big food/drink plans for Cinco de Mayo?

Crispy Almond Coconut Chicken

Crispy Almond Coconut Chicken Barr & Table

I recently made chicken that my fiance absolutely flipped over. To say that he loves chicken would be the understatement of the century; he’s practically the Bubba of chicken, but fried chicken is most definitely the way to his heart and this recipe got his seal of approval.

Crispy Almond Coconut Chicken

Recipe adapted from How Sweet it is

makes 4 servings

Ingredients
2 boneless, skinless chicken breasts
1 cups finely chopped almonds
1/2 cup unsweetened shredded coconut
1/4 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Directions
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a greased wire rack on top.

In a flat bottom bowl or on a plate, mix together almonds, coconut, coconut flour, salt, & pepper. In another bowl, whisk egg whites until a little frothy.

Dip each piece of chicken into the egg white and then coat in the almond coconut mixture. Put the chicken on the wire rack and into the oven for about 15-20 minutes until the coating gets a little browned.

Flip the chicken and bake another 15-20 minutes on the other side until fully cooked through and browned.

Once cooked through, let the chicken sit a few minutes before diving in!

Look for follow up recipes to see how I’ve dressed this chicken up into a delicious springtime dinner!