Ingredients

The following ingredients have 5 Servings
  • 1 head Romaine Lettuce, chopped
  • 1 large Avocado, diced
  • 2 Hard Boiled Eggs, chopped
  • 1 Orange, Red, or Yellow Pepper, diced
  • 2 ribs Celery, sliced
  • 1/2 cups Walnuts
  • 1/2 of an English Cucumber, diced
  • 2 Green Onions, sliced
  • heaping 2/3 cup Blue Cheese Crumbles
  • 6 tablespoons Blue Cheese Salad Dressing
  • 1/2 cup Frank's Red Hot Sauce
  • 1 large Lime, juiced
  • 2 tablespoons Olive Oil
  • salt and pepper, to taste
  • 1.5 pound Boneless, Skinless Chicken Breast

Instruction

  • Combine Frank's Red Hot Sauce, Lime juice, Olive Oil, Black Pepper, and Salt.
  • Add the chicken and the marinade to a large zip top bag.
  • Optional: refrigerate for 3 hours or up to 24 hours.
  • To cook: Preheat the grill to medium. Remove chicken from marinade.
  • Set marinade aside for basting, if desired.
  • Place the chicken on clean grill grates and cook.
  • Grill the chicken uncovered 10-20 minutes (this depends on the thickness of your chicken breasts), turning twice.
  • Use a meat thermometer to test the thickest part of the chicken for doneness.
  • When the internal temperature reaches 150 degrees you can baste the chicken if desired.
  • Discard remaining marinade.
  • Chicken is done when the internal temperature reaches 160 degrees F.
  • Remove from grill and allow to rest 5 minutes before cutting and serving.
  • Slice the chicken diagonally and set aside for the salad.
  • On a large plate or shallow serving bowl, fill with the lettuce.
  • Layer the remaining ingredients on top of the lettuce.
  • Serve with Blue Cheese Dressing.