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1 lime, juiced

2 tablespoons honey

1 rounded teaspoon cumin

A handful cilantro, finely chopped, about 1/2 tablespoons

2 tablespoons extra-virgin olive oil, canola, or corn oil

Four 6 to 8-ounce boneless skinless chicken breast

1 teaspoon grill seasoning blend or coarse salt and pepper

Toppings: lettuce, tomato, red onion, and sliced avocado

1 cup prepared salsa verde

4 crusty rolls, split

Five Vegetable Slaw Salad, recipe follows

Assorted tortilla chips, for serving

Five Vegetable Slaw Salad:

1 pound packaged shredded cabbage

1 large red bell pepper, seeded and cut across into thin slices

1 large green bell pepper, seeded and cut across into thin slices

4 scallions, sliced thinly on an angle (greens and whites)

1/2 European seedless cucumber, halved lengthwise and thinly sliced

2 limes, juiced

1 /4 cup (3 healthy drizzles) honey

3 tablespoons (a couple of glugs) vegetable or light colored oil

Salt and pepper