Sep 24, 2009 9:43 am US/Central
Hot Salad
(WCCO)
¼ C Frank's Red Hot Sauce
1-2 T honey
Juice from ½ of a medium lime
2 boneless skinless chicken breasts, halved horizontally
1 large head romaine lettuce, chopped
½ small red onion, thinly sliced
2 tomatoes, seeded and chopped
1 cup pitted black olives, halved if desired
1 cup shredded cheese (cheddar, Gruyere, Monterey Jack, etc.)
Bottled blue cheese dressing
1/3 cup sunflower seeds
Whisk together the hot sauce, honey and lime juice and pour into a large ziptop bag. Add chicken slices and marinate for 15-20 minutes.
Pre-heat an outdoor grill, indoor grill or grill pan to medium heat.
Oil the grilling surface and grill the chicken pieces for 4 minutes per side, or until cooked through. Remove from heat and cut into ½-inch slices.
Meanwhile, toss together the lettuce, onion, tomatoes, olives and shredded cheese. Toss with the blue cheese dressing and divide between 4 dinner plates.
Divide chicken strips atop salads and sprinkle with sunflower seeds.
Note: Other vegetables, such as shredded carrot, sliced celery, sliced cucumbers, sliced bell peppers or broccoli florets would be great in the salad as well.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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