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Chicken and Black Bean Salad




Source of Recipe


TABASCO®


Recipe Introduction


"Tomatoes and peppers add vitamin C, not to mention flavor, to this protein-rich salad. Serve it with crusty, whole-grain bread for lunch or dinner. Wrap any leftovers in whole-wheat tortillas for tasty burritos."

Chicken and Black Bean Salad
Makes 4 servings

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


Heat 1 tablespoon oil in 10-inch skillet over medium heat until hot. Add red onion; cook until tender, about 5 minutes, stirring occasionally. Remove to large bowl. In same skillet add remaining 1 tablespoon oil. Over medium-high heat cook chicken pieces until well browned on all sides, about 5 minutes, stirring occasionally.

In large bowl toss red onion with chicken, beans, tomato, diced pepperoncini peppers, parsley, vinegar, salt and TABASCO® Sauce to mix well.

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