SWEET & Spicy Southwestern Salad

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  • 1 (3-ounce) bread roll, cut in 1/2-inch cubes (about 1 cup)
  • 4 tablespoons melted butter, divided
  • 3 ears corn, shucked and cleaned
  • 1 pound boneless, skinless chicken breasts, pounded very thin
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 4 tablespoons TABASCO® brand SWEET & Spicy Pepper Sauce, divided
  • 1/4 cup ranch dressing
  • 2 teaspoons cider vinegar
  • 1 (10-ounce) bag chopped romaine lettuce
  • 2 plum tomatoes, seeded and chopped
  • 1 avocado, diced


To make croutons, toss bread cubes with 1 tablespoon of the butter and 1/4 teaspoon of the pepper. Spread on a baking sheet and bake in a 350°F oven until crisp and golden, about 8 to 10 minutes.

Wrap corn in heavy-duty foil and grill over medium-high heat for 25 minutes, turning occasionally. Combine the remaining 3 tablespoons butter and 2 tablespoons of the TABASCO® SWEET & Spicy Sauce in a small bowl; mix well and set aside.

Season chicken with salt and remaining 1/4 teaspoon pepper and place on grill; grill 5 to 6 minutes, then turn. Remove foil from corn and return corn to grill. Using a brush, continuously baste chicken and corn with TABASCO® butter until chicken is cooked through, about 4 to 5 minutes longer.

Remove corn and chicken from grill and let cool. Using a sharp knife, cut corn kernels from cob. Cut chicken into 2-inch strips.

For dressing, combine remaining 2 tablespoons TABASCO® SWEET & Spicy Sauce, ranch dressing, and vinegar in a small bowl and mix well.

Combine lettuce, tomatoes, avocado, and corn in a large bowl. Add dressing and croutons and toss well. Arrange salad on plates and top with chicken. Serve immediately.

Makes 4 servings.

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