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Frank's® RedHot®



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Servings: 12


  • 5 cups Creamy Caesar dressing
  • 2/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 12 each Boneless skinless chicken breast, 4-5 oz.
  • 12 qts. Cleaned chopped romaine
  • 6 cups Cherry tomato halves
  • 3 cups Pitted black olives
  • 3 cups Shredded Parmesan cheese
  • 3 cups FRENCH'S® French Fried Onions


  • 1.   To make the spicy Caesar dressing and marinade combine Caesar dressing and RedHot. Reserve 3 cups to serve with salads and pour the remaining over chicken breasts. Marinate chicken refrigerated 3 hours to over night.
  • 2.   To prepare each salad grill one chicken breast. In a large bowl place 4 cups romaine, 1/2 cup cherry tomato halves, 1/4 cup olives, 1/4 cup Parmesan and 1/4 cup French Fried Onions. Slice chicken breast on a bias 1/4 inch thick and add to bowl. Toss salad until well mixed and plate in a high mound. Serve with 2 oz. reserved dressing.