MAKES 32 PIECES
Dress up these sammies for a party with frilly picks and a little pickle or olive.
¼ cup lime juice
¼ cup olive oil
½ tsp each salt, pepper and hot pepper flakes
4 boneless skinless chicken breasts (about 6 oz/170 g each)
16 slices white sandwich bread or whole wheat sandwich bread
2 ripe avocados
⅔ cup light mayonnaise
½ tsp grated lime zest
2 tbsp lime juice
¼ tsp each hot pepper flakes, ground cumin and salt
 In shallow dish, stir together 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 once, until no longer pink inside, 15 to 20 minutes. Let cool. (Cover and refrigerate for up to 8 hours.) Cut crosswise into ¼ inch (5 mm) thick slices. Set aside.
Meanwhile prepare the Lime Mayo
 Stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and salt; spread on bread slices.
 Peel, pit and thinly slice avocados; sandwich avocado and chicken slices in bread, pressing lightly. Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.