Prep: 20 minutes
Cook: 8 minutes • Serves: 4
1/2 cup olive oil mayonnaise or regular mayonnaise
3 tablespoons chopped fresh basil leaves
1 tablespoon fresh lemon juice
1-1/2 teaspoons Sriracha chile sauce
1 package (about 1-1/4 pounds) thin sliced boneless, skinless chicken breast fillets
Nonstick cooking spray
1/4teaspoon ground black pepper
1 loaf (16 ounces) French baguette
4 green leaf lettuce leaves
2 Roma tomatoes, each cut lengthwise into 1/8-inch-thick slices
1 firm-ripe avocado, thinly sliced
1.Prepare outdoor grill for direct grilling over medium heat. In large nonstick skillet, cook bacon over medium heat 6 to 8 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain.
2.In small bowl, stir mayonnaise, basil, lemon juice and chile sauce until well combined; set aside.
3.Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack. Cover and cook 8 to 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking.
4.Cut baguette horizontally in half, then cut loaf crosswise into 4 equal pieces. Evenly spread mayonnaise mixture on bottom halves of baguette. Layer chicken, lettuce, tomatoes, bacon and avocado over mayonnaise mixture; replace top halves of baguette.
Approximate nutritional values per serving:
714 Calories, 18g Fat (4g Saturated), 95mg Cholesterol,
1388mg Sodium, 76g Carbohydrates, 7g Fiber, 43g Protein