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Frank's® RedHot®



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Servings: 12


  • 1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 1 cup Italian dressing, divided
  • 12 each Skinless boneless chicken breast or salmon fillet, 5 oz.
  • 2 tbsp. Chopped cilantro
  • 2 tbsp. Chopped scallion
  • 1/2 tsp. Ground ginger
  • 5 cups Coleslaw mix
  • 12 each Kaiser roll, split
  • 1 1/2 cups Peanut sauce (see satay recipe)


  • 1. Mix RedHot, lime juice, and cumin to make Red Hot Lime sauce.
  • 2. To make the marinade, combine 3/4 cup RedHot Lime sauce and 3/4 cup Italian dressing and pour over chicken or salmon. Marinate, refrigerated, 3 hours to overnight.
  • 3. To make the Asian slaw, combine remaining RedHot Lime sauce, 1/4 cup Italian dressing, cilantro, scallion and ginger and toss with coleslaw mix. Refrigerate until needed.
  • 4. For each serving, grill 1 chicken breast or salmon fillet. Spread each side of roll with I tbsp. peanut sauce. Place chicken or salmon on heel of roll and top with 1/4 cup slaw, cover with crown and slice.