1 teaspoon olive oil
1 medium red onion, diced
1 pound chicken breast, skinless and boneless
1 can (15 ounces) black beans, drained and rinsed
1 medium tomato, diced
1/2 cup pepperoncini peppers, seeded and diced
3 tablespoons parsley, chopped
2 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon Tabasco Green Pepper Sauce
Lettuce leaves

Heat olive oil in nonstick skillet, add red onion and lightly saute. Add chicken pieces and cook over medium-high heat about 5 minutes or until browned and no longer pink, stirring occasionally. Remove chicken and onions and allow to cool. Combine red onion, chicken and the remaining ingredients in a large bowl and toss well. To serve, line a platter or individual plates with lettuce leaves and top with chicken salad.

Makes 4 servings
Serving Size: 8 ounces, excluding lettuce