Chicken Baguette Sandwich

2 8 oz skinless, boneless chicken breasts
1 avocado sliced
4 oz Chef Pascal Carrot Marinade Sauce
1 small red onion, sliced
1 cup arugula
1 baguette
1 tablespoon mayonnaise
1 teaspoon Chef Pascal Carrot Marinade Sauce
1 tsp Chef Pascal Carrot Marinade Sauce

Cut off all fat from chicken and place breasts in a large ziplock bag. Into the bag pour 4 oz Chef Pascal Carrot Marinade Sauce. Marinade chicken in the refrigerator for 4 to 6 hours or overnight. Remove chicken from marinade. Grill the chicken breasts over a medium- hot fire or broil in a shallow roasting pan for 5 to 6 minutes per side or until cooked through. Meanwhile in mixing bowl mix mayonnaise with 1 teaspoon Carrot Marinade Sauce. Cut the baguette about 15 inches long and half horizontally. Spread the Chef Pascal Mayonnaise on both sides of the baguette. On one side top the sandwich with arugula, sliced onion and sliced avocado. Add salt and pepper to taste. Place slices of the chicken breasts on the other side. Cut each sandwich in half to serve.