A hot salad from the garden pleases every gardener. Late yesterday evening I ran into the garden to find some extras to go along with some chicken tenderloins I baked in the oven. I grabbed some….
5. Cherry Tomatoes
I cleaned them all and chopped them up. Drizzled a little olive oil in a hot skillet, placed in my onions and snap peas first. Let cook a bit and then I added everything else with the exception of my cooked chicken tenderloins (I chopped into bite size pieces). While cooking I sprinkled in some pink himalayan salt, lemon pepper and goya seasoning and sautéing for appropriately 7 minutes or less. Lastly, I added the chicken tenderloins (chopped into bite size pieces), stirred in and cooked for an additional 2-3 minutes. I wanted the swiss chard tender, but still having a bit of crunch and texture to all of the vegetables.
Served with crumbled feta cheese on top.
We love salads!! I think it’s time that I start making more hot salads.