• 2 teaspoons olive oil
• 4 small skinless, boneless chicken breasts, about 4 ounces each
• salt to taste
• freshly ground black pepper
For the sandwiches:
• 1/2 cup fat-free, whipped cream cheese
• 2 tablespoons minced scallions
• 1 tablespoon diced chili peppers
• 1 tablespoon freshly chopped cilantro
• 1/2 large avocado, sliced into 4 strips
• 4 large whole grain sandwich buns, sliced in half
• 4 large slices of tomato, sliced thick

Directions:

1. Preheat the grill to medium-high.

2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then slice on the bias.

3. In a small mixing bowl, combine the cream cheese, scallions, chili peppers, and cilantro. Add salt and pepper to taste.

4. Lay out the sandwich buns on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it out on each side of the bun. Divide the chicken slices among the sandwiches, top with one slice of avocado and one slice of tomato.

5. Slice the sandwiches on the diagonal and serve.