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.

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