Chicken And Black Bean Salad

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil - divided
1 tablespoon	15ml	Red onion - diced (medium)
1 lb	454g / 16oz	Chicken breasts - cut 3/4" pieces
1		Black beans - (16 oz) - drained, rinsed
1		Tomato - diced (medium)
1/2 cup	73g / 2.6oz	Trappey's Tempero pepperoncini peppers - seeded, diced
3 tablespoons	45ml	Freshly-chopped parsley
2 tablespoons	30ml	Cider vinegar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Tabasco pepper sauce
		Lettuce leaves
1		Pickled peppers - for garnish

Recipe Instructions

In 10-inch skillet, over medium heat, in 1 tablespoon hot oil, cook red onion until tender, about 5 minutes, stirring occasionally. Remove to large bowl.

In same skillet, add remaining 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 pepper sauce to mix well.

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

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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