1/4 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
1/2 c. ranch salad dressing
1/2 c. cashews, chopped
Combine teriyaki sauce, honey, and oil in medium bowl; whisk to combine. Reserve 1/4 c. marinade. Add chicken to remaining marinade, turning to coat well. Cover with plastic wrap. Refrigerate at least 1 hour, turning chicken occasionally. Remove chicken from marinade; discard marinade. Place chicken on broiler pan coated with nonstick cooking spray. Broil 4-5 inches from heat for 10-12 minutes on each side or until chicken is no longer pink in center, brushing occasionally with reserved 1/4 c. marinade. Set aside; cool.
Cut chicken into 1/2-inch-thick slices. Make a sandwich by loading up one slice of sourdough bread with chicken, avocado, papaya, and tomato. Drizzle ranch dressing over top and sprinkle with cashews. Top with another slice of bread. For picnics, wrap in plastic wrap and keep cold.
Note: Goes well with fresh fruit such as cantaloupe and raspberries.