Grilled Chicken With Green Herb Mayonnaise

Grilled Chicken With Green Herb Mayonnaise

2 Tbsp Olive Oil
1 Tbsp Dijon Mustard
2 Boneless, Skinless Chicken Breasts
Salt & Freshly Ground Pepper
8 Slices Bacon
1 Baguette
2 Cups Shredded Iceberg Lettuce

Green Herb Mayonnaise:

2 Tbsp Chopped Basil
2 Tbsp Chopped Mint
2 Tbsp Chopped Italian Parsley
¼ Cup Chopped Green Onion
1 Cup Baby Spinach
1 Tbsp Lemon Juice
2 Avocados, Peeled
½ Cup Mayonnaise
Salt & Freshly Ground Pepper

Combine Olive Oil & Mustard & Rub Onto Chicken Breasts. Season Chicken With Salt & Pepper & Grill For 8 Minutes Or Until Cooked Through. Set Aside To Cool.

Fry Bacon Until Crisp In A Skillet; On Medium-low Heat. Dry On Paper Towels.

Combine Basil, Mint, Parsley, Green Onions, Spinach, Lemon Juice, One Avocado & Mayonnaise In A Food Processor Ot Make Herb Mayonnaise. Season Well With Salt & Pepper. There Will Be Leftover Mayonnaise. When Storing, Press Plastic Wrap Into The Surface Of Remainder To Keep It From Discolouring.

Thickly Slice Chicken Breasts. Peel & Slice Remaining Avocado.

Cut Baguette Into Four Lengths, & Then Slice Each Section In Half, Lengthwise. Toast Bread On Grill If Desired. Spread Herb Mayonnaise On Both Sides Of Each Baguette. Cover Bottom Side With Iceberg Lettuce, Chicken, Avocado & 2 Slices Bacon. Press Other Half Down Firmly On Top.

Makes 4 Sandwiches.