open faced chicken sandwiches with strawberry jalapeno salsa

If you're looking for an easy light summertime dish, this is the dish for you. I made these for dinner last week and they were delicious - the perfect blend of sweet with a little hint of hot.

Open Faced Chicken Sandwiches with Strawberry Jalapeno Salsa

1/2 lb boneless, skinless chicken breast, pounded into 1/4" thickness and cut into 1" long pieces
1 T whole wheat flour
1 t cumin, ground
1 t dried oregano
1/4 t cayenne pepper
1 C strawberries, slice and diced
3/4 C onion, chopped (I used scallions)
1/2 jalapeno pepper, seeded, cored and chopped (about 2 T)
1 clove garlic, minced
2 T cilantro, finely chopped
Juice of 1 lime
2 t honey
4-6 slices of multigrain wheat bread
2 cups loosely packed baby spinach

In a medium bowl, toss chicken in flour, cumin, oregano and cayenne

Preheat nonstick or cast iron skillet over medium-hight heat for 2 minutes. Mist with cooking spray. Saute chicken for 5 minutes or until browned.

To make salsa, mix together straberries, onion, jalapeno, garlic, cilantro, lime juice and honey in a medium bowl.

Preheat broiler to high. Toast loaf slices for 2 minutes.

To assemble, place 1/4 C spinach on 1 slice of bread. Top with 1/4 C chicken and 1/4 C salsa.

Recipe from July/August issue of Clean Eating magazine