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Frank's® RedHot®



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Servings: 20


  • 1 1/2 cups FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1 cup Butter, clarified, hot
  • 20 each Chicken breasts, grilled
  • 20 cups Green leaf lettuce, washed, drained, chopped
  • 20 cups Romaine lettuce, washed, drained, chopped
  • 5 cups Tomato wedges
  • 5 cups Avocados, peeled, sliced
  • 2 1/2 cups Celery, 1/4 inch slices
  • 2 1/2 cups Red bell peppers, diced
  • 1 1/4 cups Green onions, finely chopped
  • 1 1/4 cups Bleu cheese, crumbled
  • 2 1/2 cups Bleu cheese dressing


  • 2. Cut each chicken breast into 5 strips. Add to sauce; toss well to coat. Keep warm.
  • 3. To assemble single serving, place 1 cup each loosely packed lettuce on plate. Arrange 1/4 cup each tomatoes and avocados over greens. Top with 2 tbsp. each celery and bell pepper. Sprinkle with 1 tbsp. each onions and cheese. Fan 5 chicken strips over salad.
  • 4. Accompany with 2 tbsp. dressing served in ramekin.
  • 1. Combine RedHot and butter in large bowl; mix well. Keep warm.