This fresher take on chicken salad goes light on the mayo and heavy on the veggies.
Preheat a grill or heat a grill pan over medium-high. Drizzle the chicken with 2 tbsp. oil; season all over with salt and pepper. Grill until charred in spots and cooked through, about 8 minutes per side. Let rest for 10 minutes. Slice the chicken.
Meanwhile, in a medium bowl, mash the avocados, chopped cilantro, mayonnaise, lime zest, and 4 tsp. lime juice; season the avocado cream with salt and pepper.
In a small bowl, toss the cucumbers, snap peas, and radishes with 1 tbsp. oil and the remaining 2 tsp. lime juice; season.
Spread the avocado cream on the sourdough toasts. Top with the spring greens, chicken, cucumber salad, and cilantro sprigs. Drizzle with oil.