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Fire up you taste buds with grilled chicken seasoned Southwestern style and served in a sandwich with Monterey Jack cheese, avocado slices and grilled red bell peppers.
4 small boneless skinless chicken breast halves, about 1 1/4 pounds
1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic , divided
1/4 cup mayonnaise
1 medium red bell pepper, halved and seeded
4 slices Monterey Jack cheese
4 crusty rolls, split
1 medium avocado, peeled, seeded and thinly sliced
4 Romaine lettuce leaves
Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, mix mayonnaise and 1 tablespoon of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper 5 to 6 minutes per side or until tender. Brush chicken and bell pepper with remaining 3 tablespoons marinade. Top chicken with cheese slice 1 minute before cooking is completed. Toast rolls on the grill, if desired.
Cut bell pepper into strips. Spread mayonnaise mixture evenly on rolls. Top with lettuce, chicken, bell pepper and avocado.
Nutritional Information coming soon!