Looking to spice up your typical chicken breast? Try our Grilled Chicken Sandwiches with Mole Sauce recipe for a unique twist on this classic meal with the different flavor combinations from the avocado, cayenne pepper and mole sauce.
In a small bowl stir together avocado, mayonnaise, cayenne pepper, and the 1/4 teaspoon salt. Cover and chill until serving time.
Season chicken breast halves with salt and black pepper. Using a sharp knife, carefully butterfly-cut each chicken breast by cutting a horizontal slit two-thirds of the way through the breast half. Open each breast half and spread with 1 tablespoon of the mole sauce; fold closed.
For a charcoal grill, grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with the remaining mole sauce during the last 3 minutes of grilling. (Thin mole sauce with some lime juice if it is not brushable.) (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on lightly greased grill rack over heat. Cover and grill as directed.)
Cut chicken diagonally into 1/4- to 1/2-inch-thick slices. Spread avocado mixture on rolls; layer with tomato, chicken, and romaine.