CHICKEN SALAD WITH CHERRY TOMATOES

• 1 pound boneless skinless chicken tenders
• a dash of crushed red pepper
• 2 tablespoons minced Onion
• 1 small sized green pepper finely chopped (You can use gold or red pepper it will bring out the colors in this dish)
• 1/2 lettuce ,chopped
• 8 to 10 cherry tomatoes
• 15 seedless olives
• 4 tablespoons Olive oil
• 1/2tablespoon fresh minced Rosemary
• 1/2teaspoon Garlic powder
• 1 small sized lemon
• 1 teaspoon salt

Cut up the chicken in small cubes and add in a bowl, add two or three tablespoons of olive oil, red pepper, salt and the minced onion to the chicken (you can add half of the rosemary if you prefer a stronger taste) and let it marinate in the refrigerator for at least 5 hours.

Preheat a lightly oiled pan over medium-high heat and put the marinated chicken in the pan. Cook for 5 minutes and start turning them occasionally until all of the chicken cubes are golden brown.

Remove the chicken in a bowl, add the lettuce, seedless olives, the green or gold chopped pepper and the cherry tomatoes and mix it.
Cut the lemon in halves and squeeze in a small pot, add the rest of the olive oil, rosemary, garlic powder balsamic vinegar and 1/2 teaspoon salt, whisk together and pour over the salad.

You can serve immediately or refrigerate.