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2 large chicken breasts
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 tomato, sliced
1 cup baby spinach
1 avocado, sliced
½ cup ranch dressing
4 sandwich rolls
Cut each chicken breast into two sandwich sized pieces. Add the chicken to a tupperware container, pour over the water, salt and sugar. Cover and refrigerate for four hours.
Preheat grill to medium high heat and prep the rest of the ingredients. Grill the chicken for 15 minutes, flipping once halfway through. Remove chicken from grill.
Split the sandwich roll, top with the chicken, a slice of tomato, ¼ cup of spinach, ¼ of the avocado and 2 tablespoons of ranch dressing. Top with the sandwich bun and repeat with the remaining rolls.
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