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.
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 peperoncini peppers, seeded and diced
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 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 peperoncini 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.
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