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1. Preheat the grill.
2. Sprinkle both sides of the chicken breasts with salt and pepper.
3. Add the oil, 1/2 teaspoon lime zest and 1 tablespoon of lime juice to a large Ziploc bag.
4. Add the chicken, seal the bag and toss well to coat.
5. Place the bag in a large bowl and refrigerate for 2 hours.
6. Remove the chicken from the bag with tongs and discard the bag and remaining marinade.
7. Place the chicken on the preheated grill and cook until the internal chicken temperature reaches 165 degrees, which takes about 12 minutes.
8. Allow the chicken to rest for 10 minutes then slice.
9. Mix the mayo, Dijon mustard and chipotle powder in a bowl until well blended.
10. Spread 1/2 of the mayo mixture onto each half of bread.
11. Layer the lettuce, avocados, onions and chicken on top of the mayo mixture.
12. Place the other bread half on top, cut into quarters and serve.
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