Broiled Chicken, Avocado, and Papaya Sandwich

½ c. teriyaki sauce

14/ c. honey

2 tsp. olive oil

1 lb. boneless skinless chicken breasts

1 loaf (16 oz.) sourdough bread

1 large avocado, peeled and sliced

1 medium papaya, peeled and sliced

1 medium tomato, sliced

1/3 c. ranch salad dressing

½ c. cashews, chopped

1.  Combine teriyaki sauce, honey and oil in medium bowl; whisk to combine. Reserve ¼ c. marinade.  Add chicken to remaining marinade, turning to coat well.  Cover with plastic wrap.   Refrigerate at least 1 hour, turning chicken occasionally.

2.  Remove chicken from marinade; discard marinade. Place chicken on broiler pan coated with nonstick cooking spray.  Broil 4-5 inches from heat 10-12 minutes on each side or until chicken is no longer pink in center, brushing occasionally with reserved ¼ c. marinade.  Set aside; cool.  Cut chicken into ½-inch-thick slices.

3.  Cut sourdough bread in half lengthwise.  Hollow out inside of bread halves, leaving ¼-inch shell. Discard extra bread.

4.  Layer chicken on bottom of bread shell.  Top with avocado, papaya, and tomato.  Drizzle ranch dressing over top and sprinkle with cashews.  Press down firmly and cut into slices.