Grilled chicken breast halves are served on ciabatta sandwich rolls with sun-dried tomato mayonnaise and spring greens dressed in balsamic vinaigrette.
Preheat grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165 degrees F.
Top chicken with sliced cheese keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute.
Toss lettuce blend and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer lettuce blend, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.
Per Serving: 694 calories; protein 45.2g; carbohydrates 26g; fat 46g; cholesterol 108.4mg; sodium 1031.3mg.