Clean Eating Chicken Enchiladas

Who says eating healthy has to be boring? Not me! Spice things up with these easy and delicious Clean Eating Chicken Enchiladas.

Fruit Salsa

Avocados, mangoes, strawberries and a kick from jalapenos, this fresh fruit salsa is the perfect topping for your grilled meat this season!

Spring is my favorite time of year.  Like many others, I was wondering if we would ever see Spring here in Michigan this year.  Thankfully though, it has arrived.  I am loving the weather and the ability to be outside enjoying it!  On Saturday, Summer and I were able to sit outside and play for a while.  It was the first time we've been able to do that.

The warmer weather is amazing and with it comes an abundance of delicious fruits.  I love fruit and eat it year round, but nothing beats fresh in-season fruit.  I'm trying to incorporate more whole foods into my daily diet, and fruit and vegetables make up a large portion of what I eat.

This fresh Fruit Salsa is a versatile recipe: it can be eaten plain, on top of grilled chicken, steak or fish, and it's delicious as a salad topping.  I used my handy Vidalia Chop Wizard to cut up the avocado, mango, and strawberries for this dish.  I love how much time it saves me and that the fruit pieces are fairly uniform.  I had originally planned to use pineapple with the strawberries and avocado, but then I saw a mango and decided to go that route instead.  I think either would be delicious.  The orange juice and lime juice give an extra boost of flavor to this salsa, and the diced jalapeno gives it just enough kick.

This recipe can easily be doubled or tripled to feed a crowd.  I think it would make a great addition to any summer cookout!

Fruit Salsa

Ingredients:
1 avocado
1 mango
1 quart strawberries
1 small jalapeno pepper
2 Tablespoons orange juice
2 teaspoons lime juice
1/2 teaspoon dried cilantro

1.  Cut up avocado, mango, and strawberries into bite-sized pieces.

2.  Remove membrane and seeds from the jalapeno and cut into small pieces.

3.  Drizzle orange juice and lime juice over the fruit and jalapeno.

4.  Sprinkle with cilantro and gently stir.

Serve chilled or at room temperature.  Store in an airtight container in the fridge.

Inspired by: The Foodie Bride

For tips and tricks on choosing, preparing, and storing your fruits, check out this great posts:
Avocados
Mangoes
Strawberries

This post contains affiliate links.

Tomato, Corn, and Black Bean Salsa

If you're looking for a great dish to bring for your 4th of July celebration--look no further.  This salsa comes together in minutes, is fresh, and tastes delicious!  I brought this to a family potluck, thinking it was nice and simple but nothing too special.  To my surprise, it got rave reviews.  I knew if our family enjoyed it (and requested the recipe), it was definitely worth sharing! 

Tomato, Corn, and Black Bean Salsa

Serves 12

1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, chopped
1/4 cup red onion, chopped
2 Tablespoons lime juice (or juice of 1 lime)
3 Tablespoons extra virgin olive oil
1 Tablespoon cilantro
salt and pepper

1.  In a large bowl, combine black beans, corn, tomato and onion.

2.  In a small bowl, combine the lime juice, olive oil, and cilantro.

3.  Pour the marinade over the vegetables.  Add salt and pepper as needed.

4.  Refrigerate at least 30 minutes before serving.

Serve with tortilla chips for dipping.