Ingredients: all ingredients are organic
1 head of romaine lettuce chopped
Boil 10 small potatoes in water with slices of lemon and 1 tablespoon of oregano and tablespoon of dried parsley until soft
1 orange pepper chopped
1 small cucumber chopped
1 jalapeño chopped
10 small potatoes boiled until soft
2 peaches chopped
6 tablespoons of EVVO
Sauté 10 raw chicken tenders until fully cooked - season with 1 tablespoon of the following: oregano, paprika, parsley and Himalayan salt to taste
Peach salsa:
Combine peaches with 6 tablespoons of EVOO, 4 tablespoons of red wine vinegar and orange peppers
Preheat oven to 365.
Place boiled potatoes on a cookie sheet lined with parchment paper and bake for 30 minutes. When potatoes are finished boiling place each one on the cookie sheet and season with salt and pepper. Then take the back of a spoon to gently push then flat. Place sheet into oven for 30 minutes or until crispy.
Combine rest of the ingredients with the peach salsa into a boil and toss.
Serve all in a bowl with the salad, chicken and smashed potatoes.
Enjoy!