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Hot Chicken Salads


Chicken Tenderloins or boneless skinless Breasts
Louisiana Hot Sauce or Franks Red Hot
1/2 stick real butter
good salad mix or romaine
chopped onion
3-4 medium boiled eggs
shredded block sharp cheddar
4-5 slices cooked bacon
1-2 wedged tomatoes (depending on size)
sunflower kernels
either ranch and or bleu cheese dressings (depending on preference)


Grill the chicken (preferably outside) but can be grilled in iron skillet. If cooked in skillet, heat skillet on 4 or medium heat 5minutes. Add 2 tbsp olive oil. Increase temp to skillet to 6 or medium high and add chicken, Cook until almost done. Melt butter and add the whole bottle of hot sauce. Dip chicken into mixture at least once and continue grilling until sauce no longer shiny and lightly browned. Chop into bite size pieces. Make a bed of salad or lettuce then put on chicken. Then add your various toppings. Serve with a good crusty bread. Preferably a good multigrain.



Nutritional Information Per Serving

no nutrition information available

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