This healthy avocado toast takes things up a notch with a smoky chipotle chicken salad. Providing protein, healthy fats, and fiber, it’s a nourishing option that works just as well for breakfast as it does for lunch. Enjoy!
Ingredients2 servings
- 4 thick slices of sourdough bread, toasted
- 2 cups cooked chicken, shredded or chopped
- 2 ripe avocados
- 2 limes, juiced and zested
- 2 green onions, chopped
- 1 chipotle pepper in adobo sauce
- 1/4 cup plain plant-based yogurt
- 1/4 cup cilantro, chopped
- 3 Tbsp raw pepitas (pumpkin seeds)
- 1 Tbsp extra virgin olive oil
- 1/2 tsp ground cumin
Directions
1
In a food processor or blender, combine the yogurt, chipotle pepper in adobo, half of the lime juice and zest, olive oil, cumin, and salt and pepper to taste. Blend until smooth. Transfer to a large bowl. Alternatively, combine in a bowl and use an immersion blender.
2
Add chicken, green onions, and half of cilantro. Mix to combine.
3
In a separate bowl, combine flesh from avocado with remaining lime juice and zest, and salt and pepper to taste. Mash with a fork to desired consistency.
4
Divide smashed avocado mix between the toast and spread into a thick layer. Divide chicken salad between the toast then sprinkle with raw pepitas. Top with remaining cilantro.
Note: This works well as a topping on other types of toast, or in a wrap!
Happy cooking 🥰 ☀️
