- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- boneless, skinless chicken breasts (6 to 7 oz./175 to 200 g each)
- 1 tbsp
- olive oil
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 tsp
- pepper
- 2 mL
- 1/4 tsp
- chili powder
- 1 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 8
- slices multigrain bread, toasted
- 1/4 cup
- light mayonnaise
- 60 mL
- 1 1/2 cups
- mixed baby salad greens
- 375 mL
- 2
- ripe tomatoes, thinly sliced
- 8
- strips cooked bacon, drained well
Method
Step 1
Preheat lightly oiled grill to medium-high. Brush chicken with oil; sprinkle salt, pepper, chili powder and cumin over top. Place chicken on grill; close lid and grill until cooked through, 6 to 7 min. per side. Let cool before slicing.
Step 2
Spread one side of each bread slice with mayonnaise. Divide greens, tomatoes, bacon and chicken among four bread slices. Top with remaining bread slices, mayonnaise side down. Cut each sandwich in half and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe:
- Calories:
- 480
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 44 g
- Fibre:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 37 g
- Sodium:
- 1190 mg
