Chicken Toasts with Avocado and Tomato

45 Minutes
Prep: 15 Minutes | Cook: 30 Minutes | Servings: 4


Roast tomatoes:

  • 4 (4) medium Roma tomatoes, sliced or halved lengthways
  • 1 Tbsp (15 ml) canola oil
  • ½ tsp (2.5 ml) salt
  • ½ tsp (2.5 ml) sumac

Avocado spread:

  • 1 (1) avocado
  • 1 tsp (5 ml) lemon juice

Chicken salad

  • 1-1/2 cups (400 g) cooked chicken, cubed or shredded, approximately two chicken breasts
  • 1/2 cup (125 ml) plain full fat Greek yogurt
  • 2 Tbsp (30 ml) Tahini (sesame seed paste)
  • 1/2 (1/2) clove garlic, minced
  • 4 (4) slices thick-cut, artisan wholegrain bread, toasted



  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. 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.
  3. Remove the peel and the pit of the avocado. In a small bowl, mash together the avocado and lemon juice; set aside.
  4. In a medium sized bowl, combine garlic, yogurt and tahini. Stir in chicken and set aside.
  5. Toast bread in toaster or on a baking sheet.
  6. Spread ¼ of the avocado on each toast. Spoon chicken mixture over avocado then top with roasted tomatoes.

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