Zesty Chicken Salad Sandwiches

Ingredients

• 2 pound boneless skinless chicken breasts
• 1/4 cup canola oil
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground black pepper
• 1 can (10 oz each) ro*tel® original diced tomatoes & green chilies, drained
• 3/4 cup light mayonnaise
• pam® original no-stick cooking spray
• 3/4 cup shredded pepper jack cheese (3/4 cup = 3 oz)
• 1 loaf (16 oz each) french bread baguette (24 inches long)
• 1 avocado, pitted, peeled, sliced thin

Directions

1. Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.
2. Combine drained tomatoes and mayonnaise in food processor; pulse until smooth.
3. Set aside.
4. Spray large skillet with cooking spray; heat over medium-high heat.
5. Remove chicken from bag; discard bag with remaining marinade.
6. Cook chicken 12 to 15 minutes or until no longer pink in center (165°F), turning once.
7. Cool chicken 15 minutes in refrigerator.
8. Shred chicken with fork.
9. Place chicken in bowl; add cheese and mayonnaise mixture.
10. Stir to combine.
11. Cut bread into 6 pieces, about 4 inches each.
12. Cut each piece in half lengthwise.
13. Evenly top bottom halves with chicken mixture and avocado slices.
14. Close with top halves of bread.