Portion Size: 1/3 cup chicken on 2 slices bread

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lbs.  boneless skin less  chicken breasts, cut into strips	Trim all visible fat and skin
Marinade:
¼ cups fresh cilantro	Wash, trim and finely chopped
2 teaspoons  garlic	Washed, peeled and minced
1 teaspoon mild green chilies	Drained
¼ cup lime juice
1/4 teaspoon salt
1 teaspoon onion powder
¼ teaspoon black ground pepper
1/4 teaspoon chili powder
2 tablespoons olive oil
Roasted Vegetables:
1 red bell peppers	Washed, trimmed and sliced
1 sweet white onion	Washed, trimmed and quartered
2 tablespoons cup olive oil
Salsa:
1 large tomatoes	Washed, trimmed and chopped
1 large onions	Washed, peeled and finely chopped
¼ cup fresh cilantro	Washed, trimmed and chopped
1/4 teaspoon ground black pepper
¼  teaspoon salt
1 teaspoon lime juice
Lime Mayonnaise:
2 teaspoons garlic	Washed, peeled and minced
½ cup light mayonnaise
2 tablespoons  lime juice
1/2 teaspoons lime zest	(optional)
Other ingredients:
1 cup . Mango slices	Wash, trimmed, peeled and sliced
8 slices Monterey Jack Cheese
16  slices French Bread
margarine

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	For the marinade, combine ingredients in large pan.  Add chicken breasts and stir to coat. Cover and refrigerate  for 1 hour.
2	For salsa, combine ingredients in a large bowl. Cover and refrigerate.
3	To prepare grilled vegetables, place onions and peppers on baking sheet. Toss with olive oil. In a pre-heated,  400 F degree oven roast for 10-15 minutes until tender. Remove from oven
4	For mayonnaise, combine mayonnaise, garlic, lime zest and lime juice.
5	Remove chicken from marinate. Discard excess marinade.  Grill or broil chicken until tender.	Cook until internal temperature reaches 165°F for 15 seconds.
6	To assemble sandwiches: spread margarine on each outside slice of bread. Top in inside with mayonnaise, cheese, grilled vegetables, salsa, chicken, and mango.