Open Faced Sandwich with Smashed Avocado and Yesterday’s Roasted Chicken

I just love avocados.  I know very few people who don’t and I’m slowing turning them over to the green side.  I love it smashed on toast…hence, avocado toast.  I’ll simply make that for breakfast and sometimes top it with a fried or poached egg.  Got this idea to top it with my left over chicken!

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Ingredients:

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  • Two slices of crusty, rustic bread–toasted
  • One Haas avocado
  • Olive oil
  • Salt and pepper
  • Left over roasted citrus chicken

     

Instructions:

  1. Toast bread.  Place each slice on a plate side by side.
  2. Peel the avocado.  Slice it and place the slices evenly on the two pieces of toast.
  3. Roughly smash with a fork, but not too much so it’s still pretty chunky, plus you don’t want to smash your bread!  Drizzle with olive oil, sprinkle with a pinch of salt and ground black pepper.  I also used ground pink peppercorns… I found this at my local Whole Foods Market.  It’s Frontier brand pink peppercorns.  It comes in a handy grinder container.  It has a nice spicy-sweet flavor with a hint of citrus.  It’s my new favorite!
  4. Slice the left over chicken breast in relatively thin slices, about 1/4″ thick.  Warm them slightly, just to kill the cold from being refrigerated.  Place the sliced chicken on top of the smashed avocado, drizzle with a little extra olive oil to re-moisten the chicken, or if you have left over pan juices or gravy you can drizzle that on top as well.  Sprinkle with fresh, chopped parsley.  Enjoy with a fork and a knife…or with your two hands; it’s a sandwich after all.  It’s truly healthy and delicious! Really, when is bread, avocado and chicken not amazing?

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