• 2 tbsp vegetable oil
• divided 1 medium red onion
• 1 lb Boneless chicken breast, cut into ¾ in pieces
• ½ cup cooked black beans
• ½ cup cooked adzuki beans (1 can of black beans may be substituted)
• ½ cup pepperoncini peppers
• 3 tbsp chopped fresh parsley
• 2 tbsp Lemon juice
• ½ cup On The Border^® Salsa
• Lettuce leaves

Heat 1 tbsp Oil in skillet, add red onion and cook until tender. Remove to large bowl and set aside. Add rest of oil to skillet and cook chicken over medium heat until well browned stirring occasionally. Combine red onion, chicken, beans, salsa, peppers, parsley, and lemon juice in large bowl.

To serve, line plates with lettuce and top with chicken salad. Serves 4