California Sandwiches

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon soy sauce
• Juice of 1 lime
• 1 pound skinless and boneless chicken breasts
• 1 ripe Haas avocado
• 2 teaspoons chili powder
• 3/4 cup plain nonfat yogurt
• 1 cup radish sprouts
• 1/4 cup grated carrot
• 12 slices multigrain bread

1. Preheat a grill or broiler.
2. Mix the olive oil with the soy sauce and one tablespoon of the lime juice.
3. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through.
4. Set aside.
5. Halve the avocado, remove the pit and peel off the skin.
6. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
7. Mix the yogurt with the sprouts and the grated carrot.
8. Spoon this mixture on the slices of bread.
9. Top six of the slices of bread with the avocado slices.
10. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado.
11. Cover with the remaining slices of bread, yogurt-side down.
12. Cut the sandwiches in half and serve.

extravirgin olive oil, soy sauce, lime, chicken breasts, avocado, chili powder, nonfat yogurt, radish sprouts, grated carrot, bread

Taken from cooking.nytimes.com/recipes/3549 (may not work)