Chicken and Black Bean Salad

Ingredients

1 teaspoon olive oil
1 medium red onion, diced
500 grams skinless, boneless chicken breast, cut into bite-sized pieces
1 can (450 grams) 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

Serves: 4

Heat olive oil in non-stick frying pan or wok. 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.