Rachel’s summer salad and chicken sandwich night

 Fruit salsa and cinnamon chips 

Ingredients

Salsa:

  1 pint Strawberries caps removed and finely diced

  2 Kiwi peeled and finely diced

  1 Granny Smith Apple peeled and finely diced

  1 Mango peeled and finely diced

  1/4 cup Sugar

  1 Lemon

Cinnamon Chips:

  6 Flour Tortillas

  1/2 cup Butter melted

  1 cup Sugar

  1 tablespoon Cinnamon

Instructions

Fruit Salsa:

   Place all of the diced fruit in a large bowl.

   Sprinkle the sugar over the fruit and then squeeze the lemon over the fruit (make sure to remove the seeds!).
Toss the fruit until well coated.

   Cover the fruit and refrigerate for at least 30 minutes before serving.

Cinnamon Chips:

   Preheat oven to 400 degrees F.

   Brush the melted butter over the tortillas making sure to turn them to butter both sides.

   Use a pizza cutter or sharp knife to cut the tortillas into chip-sized wedges.

   In a small bowl combine the sugar and cinnamon together.

   Place the tortillas in a gallon bag or large sealable container. Add the cinnamon sugar, seal the bag and shake until the chips are covered in cinnamon sugar.

   Arrange the tortilla pieces in a single layer on a parchment paper lined baking sheet. Bake for approximately 7 minutes or until crispy.

   Let cool completely before serving

https://www.halfbakedharvest.com/chicken-bacon-avocado-melt/

https://iowagirleats.com/jennifer-aniston-salad/

https://abountifulkitchen.com/southwest-salad-with-cilantro-honey/