Recipe by Alexa Weibel
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1 lb. boneless, skinless chicken breasts, pounded 3/4 inch thick
3 tbsp. olive oil, plus more for drizzling
2 avocados, pitted and peeled
1/4 cup finely chopped fresh cilantro, plus small sprigs for garnish
2 tbsp. mayonnaise
2 tsp. lime zest plus 6 tsp. juice (from about 2 limes)
2 small cucumbers, sliced
1/2 cup snap peas, thinly sliced
6 radishes, thinly sliced
4 slices sourdough bread, toasted
1/2 cup (packed) mixed spring greens
1. 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.
2. 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.
3. In a small bowl, toss the cucumbers, snap peas, and radishes with 1 tbsp. oil and the remaining 2 tsp. lime juice; season.
4. Spread the avocado cream on the sourdough toasts. Top with the spring greens, chicken, cucumber salad, and cilantro sprigs. Drizzle with oil.