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Chicken Avocado Toast Recipe

Course Breakfast
Cuisine Latin
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Florentina


  • 4 slices whole grain/ multi seeds bread
  • 1 1/4 c roasted chicken shredded
  • 2 large avocados diced
  • 1 tbsp extra virgin olive oil
  • 1 green chile pepper diced
  • juice from 1/2 lime + more to taste
  • sea salt to taste
  • 3 scallions sliced
  • 2 sprigs fresh dill roughy chopped
  • 1/4 c cilantro leaves
  • 3 tbsp pepitas
  • 4 edible flowers for garnish optional


  • In a small bowl combine the avocado, olive oil, chile pepper, half of the sliced scallions and lime juice. Season to taste with the sea salt and black pepper.
  • Toast the bread to your liking and top with the avocado. Divide the roasted chicken between the 4 slices of toast and top with the remaining scallions, the dill, cilantro and pepitas. Garnish with edible flowers if available.