Grilled Chicken Tostada Salad

Ingredients

• 1 pound boneless skinless chicken breasts
• 3/4 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce, divided
• 2 teaspoons McCormick® Chili Powder
• 4 cups corn chips
• 8 cups shredded iceberg lettuce
• 1 cup shredded Cheddar cheese
• 1 cup prepared salsa
• 1 cup corn, canned, fresh, or frozen, thawed
• 1/2 cup sliced black olives
• Sour cream, optional

directions

1. PLACE chicken and 1/2 cup Chile 'n Lime Hot Sauce in plastic bag. Refrigerate 20 minutes.
2. GRILL chicken 10 minutes until no longer pink in center. Slice chicken and toss with remaining Chile 'n Lime Hot Sauce and chili powder.
3. PLACE 1 cup taco chips in each salad bowl. Layer remaining ingredients and some of the chicken on top, dividing evenly. If desired, garnish with sour cream and chopped cilantro.