In a large bowl, stir together all chicken salad ingredients; set aside. To assemble sandwiches: Place 1 large lettuce leaf on top of 1 slice bread. Top with about ¼ of the avocado slices. Place about 1 cup salad on sandwich; top with 1 piece of bread. Secure sandwich with wooden picks. Refrigerate leftovers. Makes 4 sandwiches. Per Serving: Cal. 547 (27% DV), Fat Cal. 229, Pro. 37 g (77% DV), Carb. 41 g (14% DV), Fat 25 g (39% DV), Chol. 90 mg (30% DV), Sod. 627 mg (26% DV), Vit. A 77 RE (14% DV), Vit C 13 mg (21% DV), Vit. E 0 mg (0% DV), Calcium 91 mg (9% DV), Iron 3 mg (16% DV), Folate 81 Ug (20% DV), Zinc 2 mg (15% DV), Pot. 558 mg (16% DV), Dietary Exchange: Starch 2.5, Meat 4, Fat 3