Lunch

MEXICAN CHICKEN SUB

READY IN: 25minsYIELD: 4 sandwiches

INGREDIENTS

  • 2largechicken breasts, grilled and sliced
  • 4slicesbacon, cooked
  • 12 cup chipotle mayonnaise (to taste)
  • 4 submarine sandwich buns
  • 23 cupguacamole
  • 12 cup shredded cheese (your choice)
  • 2largetomatoes, sliced
  • 1teaspoonblack pepper (or to taste)
  • 12 lime, freshly squeezed
  • NUTRITION INFO

    Serving Size: 1 (950) g

    Servings Per Recipe:1

    Calories: 348.4

    Calories from Fat 142 g 41 %

    Total Fat 15.8 g 24 %

    Saturated Fat 5.8 g 28 %

    Cholesterol 60.9 mg 20 %

    Sodium 459.6 mg 19 %

    Total Carbohydrate27.3 g 9 %

    Dietary Fiber 2.4 g 9 %

    Sugars 5.2 g 20 %

    Protein 23.8 g 47 %

    DIRECTIONS

  • Preheat grill; season chicken with pepper. Cook over medium for 5 to 7 minutes per side or until cooked through; slice chicken and sprinkle fresh lime juice over top.
  • Spread chipotle mayo on bottom half of each roll and top with sliced chicken, bacon, guacamole, cheese and sliced tomato.
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