Salsa Grilled Chicken Sandwiches

- 4 Bays English Muffins, split, lightly toasted
- 1 tablespoon tablespoon canola or olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 4 chicken breast, boneless, skinless, halved
- 2 small ripe avocadoes, peeled, seeded, sliced
- 1/2 cup fresh salsa or pico de gallo*
- 2 tablespoons sour cream

Combine oil, chili powder, cumin, salt, and, if desired, cayenne pepper; brush over chicken. Grill over medium-hot coals or cook in a ridged grill pan over medium heat 4 to 6 minutes per side (depending on thickness of chicken) or until chicken is no longer pink in center. Arrange muffins on four serving plates; top with avocado slices. Carve chicken crosswise into slices; arrange over avocado. Spoon salsa and sour cream over chicken.

*Look for tubs of fresh salsa in the refrigerated section or pico de gallo from the deli at your local supermarket. Bottled chunky salsa may be substituted.

Serves 4