Warm Chicken-Bean Salad - cooking recipe

Ingredients

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

Preparation

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