Cilantro Lime Chicken*
Combine all ingredients, except chicken, in food processor to incorporate. Add marinade to chicken breasts and refrigerate at least 4 hr, preferably overnight.
Over medium heat, grill chicken until cooked to internal temp of 165º, spooning marinade over breasts multiple times during cooking. Transfer to cutting surface and let rest 10 min before slicing. Toss cut vegetables in olive oil, salt and pepper. Grill until crisp-tender; remove from grill and keep warm. Spread pesto (we used Lemon Artichoke Pesto) on bottom half of ciabatta. Add chicken and cheese; top with bacon, avocado and grilled vegetables. Squeeze lime over entire sandwich, finishing with mayo spread on top piece of ciabatta. Close sandwich, press gently to ease slicing, and cut into servings, as desired.
*For a time-saver, pick up cooked Cilantro Lime Chicken Breasts at your Market Kitchen.