- Four 6-ounce boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated sharp Cheddar cheese
- Chipotle Mayo
- 1 avocado, peeled, seeded and sliced
- 8 strips crisp-cooked bacon
- 4 Bibb lettuce leaves
- 4 slices tomato
- 4 hamburger buns
Preheat a grill to medium-high.
Drizzle the chicken breasts with the olive oil and season both sides with the salt and pepper. Transfer the chicken breasts to the grill and cook for 2 minutes. Rotate the chicken breast 90 degrees to make grill cross marks, and cook for another 2 minutes. Turn the chicken over and repeat, cooking until the chicken is nicely browned and the internal temperature registers 165 degrees F on an instant read thermometer, about 4 minutes longer. Divide the cheese between the four chicken breasts and cook until melted, 1 to 2 minutes longer.
Spread the chipotle mayo on the bottom buns and then lay 1/4 of the sliced avocado on top of each bottom bun. Transfer the chicken breasts to the buns. Place 2 strips of bacon on top of each chicken breast. Spread the cut side of the top buns with the Chipotle Mayo and lay 1 lettuce leaf and 1 slice of tomato on each of the top buns. Place the top buns on top of the chicken.
Serve the sandwiches immediately.