Summertime is all about keeping it cool and what better way to serve a delicious meal than on toasted rustic bread. Grilled, poached or rotisserie leftover chicken from a previous meal can make a super no-cook meal in minutes. Since it is summer and all, grilling a few extra breasts on the barbecue is always a great idea because you can transform the leftovers into something even more delicious than the first time around.
Avocados offer a creaminess that is hard to beat and after a slight mash, become mayonnaise-like with a palate pleasing consistency. Coating each chunk of chicken in the avocado dressing adds natural richness right before it’s piled high on toasted bread. The combination of the two tastes with their favorable flavors becomes something you definitely want to bite into, especially on good toasty bread.
I like to serve these for lunch, appetizer or a light dinner and they probably would make a pretty decent breakfast too. You can slice them in half or keep them whole to eat with a knife and fork.
2 cooked boneless skinless chicken breasts
2 small or 1 large avocado, cut into chunks
1 tablespoon mayonnaise
juice of 1/2 lime
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, minced – plus more for topping
6 slices rustic bread, toasted
1 cup baby spinach
- Dice chicken into bite-sized chunks, set aside.
- In a large bowl, add avocado and mash with a fork until creamy. Add mayonnaise, lime juice, salt and pepper, stir until combined. Add chives and chicken, stir until combined.
- Place spinach leaves on top of toasts and pile chicken mixture on top. Sprinkle with fresh chives. Slice in half or serve whole on plates. Enjoy!