Chicken and Black Bean Salad Recipe   

1 teaspoon olive oil
1 medium red onion, diced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 can (15 ounces) black beans, drained
2 medium tomatoes, seeded and diced
1/2 cup pepperoncini peppers, chopped
3 tablespoons parsley, chopped
2 tablespoons cider vinegar
1 tablespoon Tabasco Green Pepper Sauce
8 cups romaine lettuce leaves

Heat olive oil in nonstick skillet. Add red onion and chicken and cook over medium heat for about 5 minutes or until no longer pink.

Remove chicken and onions from heat and allow to cool. Combine all ingredients except the lettuce in a large bowl and toss well. Place 2 cups romaine lettuce on individual plates and top with 8 ounces chicken mixture.

Makes 4 servings
Serving Size: 2 cups lettuce and 8 ounces chicken