Warm Chicken-Bean Salad

• 2 chicken breast halves, skinned and boned
• 2 Tbsp. vegetable oil
• 1 1/2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. ground cumin
• 1/8 tsp. pepper
• 3 c. torn iceberg lettuce
• 1 (15 oz.) can black beans, drained
• 1 medium tomato, chopped
• 1/4 c. chopped sweet pickle
• 1/4 c. julienned sweet red pepper
• 2 Tbsp. each: fresh parsley and chopped ripe olives
• 1 Tbsp. vegetable oil

1. Cut chicken into 1/2-inch strips.
2. Set strips aside.
3. Combine 2 tablespoons oil, lemon juice, salt, cumin and pepper in a small bowl; stir well.
4. Reserve 1 tablespoon oil mixture; set remaining oil mixture aside.
5. Place reserved oil mixture in a medium bowl. Add chicken strips, and toss to coat.
6. Cover and marinate in refrigerator 10 to 15 minutes.

chicken, vegetable oil, lemon juice, salt, ground cumin, pepper, torn iceberg lettuce, black beans, tomato, sweet pickle, sweet red pepper, parsley, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173417 (may not work)