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
thick slices of bread, toasted (such as French bread or sourdough)
green onions, thinly sliced
small jalapeno, cored and diced
  flaked sea salt for garnish


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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