Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Boneless skinless chicken breasts
- 4 crusty sourdough rolls
- 1 cup Italian salad dressing divide into 2 1/2 cup dishes
- 8 slices of thick smoked bacon cooked till just crisp
- 2 ripe avocados
- 1 large red onion
- bunch of fresh cilantro* sea salt and fresh ground pepper to taste
Directions
Place chicken breast between 2 sheets of waxed paper pound chicken
sprinkle salt and pepper on both sides
slice red onion into 1/4 in thick slices
Place chicken on heated BBQ grill low to medium heat grill approx 20 minutes each side brush each side with italian dressing while grilling
Grill onion during last 5 minutes turning 1x
Place rolls on grill sliced in half just to warm
slice avocado into halves then slice each halve into slices
Brush rolls with remaining dressing
place chicken breast on roll, add 2 slices of bacon, grilled onion,avocado, salt and pepper, cilantro
Serve with pasta salad and fresh fruit
__NOTOC__ Lorrie Bunes Coeur d'Alene Id