1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, seasoning and oil. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cut crosswise in half.
2. Spread 2 tablespoons dressing on cut sides of bottom rolls; top with chicken, pickle chips, remaining 2 tablespoons dressing, lettuce, if desired, and top rolls, cut side down. Serve with chips, if desired.
- 21 g Total Fat
- 6 g Saturated fat
- 165 mg Cholesterol
- 800 mg Sodium
- 39 g Carbohydrates
- 0 g Fiber
- 13 g Sugars
- 13 g Added sugars
- 30 g Protein
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Nutritional Information
- 21 g Total Fat
- 6 g Saturated fat
- 165 mg Cholesterol
- 800 mg Sodium
- 39 g Carbohydrates
- 0 g Fiber
- 13 g Sugars
- 13 g Added sugars
- 30 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, seasoning and oil. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cut crosswise in half.
2. Spread 2 tablespoons dressing on cut sides of bottom rolls; top with chicken, pickle chips, remaining 2 tablespoons dressing, lettuce, if desired, and top rolls, cut side down. Serve with chips, if desired.