Impress your friends and family with a winning combination of healthiness and spiciness with our very own FRANK'S RedHot® Chilli 'N Lime™ grilled chicken salad. Put those boring salads to the side and give your taste buds the love they deserve.


  • 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. PREHEAT oven to 375°F. Place cashews and water in blender container. Blend on high speed until completely smooth; set aside. Place cauliflower rice in 13x9-inch baking dish. Drizzle with olive oil.
  2. ROAST cauliflower rice 30 minutes. Remove from oven. Carefully add reserved cashew mixture, mayo, RedHot Sauce and 1 cup of the cheese, stirring to mix well. Spread into an even layer in pan. Sprinkle top with remaining cheese. Bake 10 to 15 minutes longer or until bubbly and cheese is melted.
  3. Tip: Use 1 package (16 ounces) frozen prepared cauliflower rice in place of fresh cauliflower rice. Omit olive oil. Place frozen cauliflower rice in large bowl. Microwave on HIGH 5 minutes. Add cashew mixture, mayo, RedHot Sauce and 1 cup of the cheese to bowl; mix well. Spread evenly into greased 13x9-inch baking dish. Top with remaining 1 cup cheese. Bake in preheated 375°F oven 25 minutes, or until heated through and cheese is melted and bubbly.