CHICKEN AVOCADO SANDWICHES WITH LIME MAYO

By Sube

Ingredients

• LIME MAYO:
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 tsp each salt, pepper and hot pepper flakes
• 4 boneless skinless chicken breasts (about 6 oz/170g each)
• 16 slices sandwich bread
• 2 ripe avocados
• 2/3 cup light mayonnaise
• 1/2 tsp grated lime zest
• 2 tbsp lime juice
• 1/4 tsp each hot pepper flakes, ground cumin and salt

Preparation

Step 1

In shallow dish, combine lime juice, oil, salt, pepper and hot pepper flakes; add chicken turning to coat. Cover and refrigerate for 2 hours.

Place chicken on greased grill over medium-high heat; close lid and grill, turning oncem until no longer pink inside, 15 to 20 minutes. Let cool. (Make ahead. Cover and refrigerate for up to 8 hours) Cut crosswise into 1/4-inch thick slices. Set aside.

LIME MAYO: In small bowl, stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and salt; sread on bread slices.

Peel, pit and thinly slice avocados; arrange on mayonnaise on half of the bread slices. Top with chicken, then remaining bread, mayonnaise side down pressing lightly. (Make ahead. Place on baking sheet and cover with dump tea towel, cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.