Salads : Chicken and Black Bean Salad

• 2 tablespoons vegetable oil, divided
  
• 1 medium red onion, diced
  
• 1 pound chicken breasts, cut into 3/4-inch pieces
  
• 1 (16-ounce) can black beans, rinsed and drained
  
• 1 medium tomato, diced
  
• 1/2 cup pepperoncini peppers, seeded and chopped
  
• 3 tablespoons chopped fresh parsley
  
• 2 tablespoons cider vinegar
  
• 1 teaspoon salt
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• Lettuce leaves
  
• Whole pickled peppers for garnish
  

Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add onion and cook until tender, about 5 minutes, stirring occasionally; remove to a large bowl. Add remaining 1 tablespoon oil to same skillet over medium-high heat; add chicken pieces and cook until well browned on all sides, about 5 minutes, stirring occasionally.

Place chicken in bowl with onion; add beans, tomato, pepperoncini peppers, parsley, vinegar, salt, and TABASCO^® Sauce and toss well.

To serve, line a large platter with lettuce leaves; top with chicken salad and garnish with pickled peppers.

Makes 4 servings.

Nutritional information per serving: 346 calories, 11g fat, 72mg cholesterol, 1162mg sodium, 27g carbohydrates, 35g protein