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 Ingredients | |
|---|---|
| 2 cups | ROCKY® Free Range Boneless Skinless Chicken Breast Filets |
| 4 oz | medium or sharp cheddar cheese, shredded |
| 1/2 cup | prepared salsa |
| 2 tbsp | mayonnaise |
| 2 tbsp | sour cream |
| salt to taste | |
| 6 | thick slices of bread, toasted (such as French bread or sourdough) |
| 2 | green onions, thinly sliced |
| 1 | small jalapeno, cored and diced |
| 3 | avocados |
| flaked sea salt for garnish | |
 Method |
|
|---|---|
| 1 | Place the chicken, shredded cheese, salsa, mayonnaise, and sour cream in a medium bowl. Stir well to combine all ingredients. Add salt to taste. |
| 2 |
Spoon an equal amount of the chicken over the top of each piece of toast. Sprinkle with green onions and diced jalapeno.
*If your leftover chicken was heavily seasoned when cooked, you may need no additional salt. |
| 3 |
Halve and pit each avocado. Thinly slice and remove the peel. Arrange a half of an avocado over each piece of toast. Sprinkle with flaked sea salt and serve.
Recipe courtesy of Lori Rice of Fake Food Free |
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