boneless, skinless chicken breasts (6 to 7 oz./175 to 200 g each)
slices multigrain bread, toasted
1 1/2 cups
mixed baby salad greens
ripe tomatoes, thinly sliced
strips cooked bacon, drained well
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.
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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