Grilled Chicken Avo Toast

  • Yield:1 serving
  • Difficulty:Easy
  • Time:15 minutes

Avo toast is all the rage right now, and I can see why! This is a great thing to do with your leftover grilled chicken, because you can cover all three macros: lean protein, good fat, and a good carb. With fresh herbs, it’s even better! Avocado easily replaces mayo or any other creamy condiments on sandwiches because its lubricative texture and neutral flavor are very versatile… and sure to please the crowd!

Never had an avocado before? Don’t let the freaky yellow-green color put you off before you try it. It doesn’t look the way it tastes at all! In fact, it tastes like nutty, creamy heaven. It should be perfectly yellow and green with no brown or black inside, but you can cut those parts off. You can also buy an unripe one and leave it on the kitchen counter until it looks like it’s darkening and feels ripe. Your finger should be able to leave a slight impression, but it shouldn’t be squishy. Then, you can put it in the fridge for a few days.

Aside from being LOADED with fiber and good fats, here’s one of the many stand-out benefits of eating avocados: In a study, “Selective induction of apoptosis of human oral cancer cell lines by avocado extracts via a ROS-mediated mechanism. Ding H, Han C, Guo D, Chin YW, Ding Y, Kinghorn AD, D’Ambrosio SM. Nutr Cancer. 2009;61(3):348-56”, phytochemicals extracted from avocados have been found to selectively induce apoptosis (cellular suicide) in human oral epithelial cancer cells, but not in normal cells. In plain English, they may help fight against cancer, at least from a nutritional standpoint. Now that’s exciting!

Avocados can be found year round in grocery and health food stores, although they get more expensive in the winter months since they are shipped in from Mexico rather than from California. Fresh herbs can be easily grown in the garden, bought in the vegetable section of your grocery store, or found in tubes as a paste in the refrigerated section of the vegetable aisle in the grocery store.


  • ½ small Hass avocado peeled and pitted (Hass Avocados taste the best, but the others are good too)
  • 2 slices of sprouted whole grain or gluten free bread (the frozen types are awesome)
  • 4 oz. grilled chicken breast, cold
  • 7 cherry tomatoes
  • 1 small sprig of fresh dill, cut small
  • 7-8 fresh chives, cut into small segments
  • 4 fresh sweet basil leaves cut small with scissors
  • A pinch of sea salt and pepper to taste, if desired


Get a sharp knife and slice the chicken as thinly as possible. Cold chicken can be tough to chew, so the thinner the better. Set aside on a small plate. Slice the avocado in half either long ways or the short way around the pit, and pull the halves apart. Keep the half with the pit for this recipe, and store the other half on its face in a container in the fridge with the peel on so it’s not exposed to the air. Peel the skin off with your fingers; some skins come off easier than others! Carve the flesh off the pit at an angle, getting off as much as you can. Next, cut the tomatoes in half and set aside with the other ingredients. Lightly toast the slices of bread. Spread the avocado slices onto the toast with a fork, top with the chicken slices, sprinkle on the herbs, add the tomatoes, salt, and pepper… then chow down!


Calories: 425
Protein: 32 g
Fat: 14.7 g
Carbs: 25.7 g
Fiber: 9.4 g