½cupFranks RedHot hot sauce(or your favorite wing sauce)
1 tablespoonunsalted butter
For the Salad and Optional Toppings
1headromaine lettuce chopped
¼red onion sliced thinly
1celery stalk, sliced
¼cupblue cheese crumbles
ranch dressing (pour to your preference)
salt and pepper to taste
For the Chicken and Grilled Bacon and Corn
Prepare grill for direct heat.
Season chicken breasts liberally with dry rub.
Place chicken over direct heat, and grill, roughly 6 minutes each side or until an instant read thermometer reads 155 degrees. Glaze the hot sauce onto both sides of the chicken and then continue cooking until the internal temperature reads 165 degrees F (this should only be another 2 minutes or so).
At the same time, add bacon and corn to the direct heat of grill and grill bacon for 6 minutes per side or until crispy. Watch for flare ups due to grease, keep lid to grill closed or move bacon around outer edge of grill. Grill corn until soft.
For The Sauce
In a small saucepan on low heat combine the hot sauce and butter and stir until butter is melted into sauce. About four minutes.
For The Salad
Combine all ingredients in a bowl, add sliced chicken, add preferred dressing, toss together, and serve.
Recipe for the Ultimate Dry Rub.Note: I also like to add a bit more of the hot sauce/butter mixture drizzled over the top of the salad for added flavor. **This recipe written above is for 2 servings. The photos in this post represent a 2 serving portion. The recipe, however, can easily be doubled for a family of 4. When we make this, we're making it for a family fo 4, and simply double the recipe. 2 chicken breasts, 2 corn on the cobs, 4 pieces of bacon, etc...