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Ingredients
Roast tomatoes
- 4 medium Roma tomatoes, sliced or halved lengthways
- 1 Tbsp (15 mL) canola oil
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) sumac
Avocado spread
- 1 avocado
- 1 tsp (5 mL) lemon juice
Chicken salad
- 1 + ½ cups (400 g) cooked chicken, cubed or shredded, approximately two chicken breasts
- ½ cup (125 mL) plain full fat Greek yogurt
- 2 Tbsp (30 mL) Tahini (sesame seed paste)
- ½ clove garlic, minced
- 4 slices thick-cut, artisan wholegrain bread, toasted
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place tomatoes on baking sheet, cut side up. Sprinkle with sumac and salt, and drizzle lightly with canola oil.
- Roast for 30 minutes or until tomatoes are softened.
- Remove the peel and the pit of the avocado. In a small bowl, mash together the avocado and lemon juice; set aside.
- In a medium sized bowl, combine garlic, yogurt and tahini. Stir in chicken and set aside.
- Toast bread in toaster or on a baking sheet.
- Spread ¼ of the avocado on each toast. Spoon chicken mixture over avocado then top with roasted tomatoes.
- Serve immediately.
45 minutes
