• 500 grams boneless skinless chicken breast, butterflied
  • 4 tablespoons FRANK'S RedHot® Chilli 'N Lime™ Hot Sauce
  • 400 grams shredded Romaine lettuce
  • 200 grams tin no salt added corn, drained well
  • 400 grams tin no salt added black beans, drained and rinsed
  • 1 medium vine-ripe tomato, chopped
  • 1 large avocado peeled, pitted and chopped
  • 60 millilitres olive oil
  • 1/4 teaspoon Schwartz Ground Cumin
  • 1 tablespoon honey


  1. To start spray grill or grill pan with non stick cooking spray or lightly brush the grill or grill pan with a tasteless oil such as vegetable oil. Once prepped with non stick spray or oil heat over a medium-high heat.
  2. When the grill or hob has come to temperature it's time to get the chicken element ready. Place the butterflied chicken breast, cut side down, flat on the grill and brush the top with one table spoon (15ml) of the FRANK'S RedHot® Chilli 'N Lime™ hot sauce. Grill the chicken breast for 4 minutes on each side or until browned and completely cooked through. Once ready transfer the grilled chicken to a cutting board and let rest for 5 to 10 minutes before cutting into strips for the salad.
  3. While the chicken rests prepare the salad by dividing the shredded romaine lettuce evenly between 8 serving plates and top with the corn, black beans, tomato and avocado. Finish off by adding the sliced grilled chicken on top.
  4. For the dressing whisk together the olive oil, the remaining 3 tablespoons of chilli and lime sauce as well as the honey and cumin in small bowl or beaker.
  5. Finally to complete the chilli and lime grilled chicken salad, share the salad dressing evenly across the 8 serving plates and serve topped with tortilla strips, if desired.