Pin It My mornings used to be scrambled eggs on repeat until a visiting friend from California casually mashed an avocado onto toast and topped it with leftover rotisserie chicken. The combination sounded odd to me at first, but one bite changed my entire breakfast routine. Now I keep cooked chicken in the fridge just so I can throw this together when I need something filling that doesn't feel heavy. It's become my reset meal, the thing I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen.
I made this for my sister once after she finished a long shift at the hospital, and she sat at my kitchen counter in silence, just eating and staring out the window. Halfway through, she looked up and said it was exactly what she needed, something nourishing that didn't require a fork and knife ceremony. We've since nicknamed it the comeback toast because it's what we make when we need a little win. It's amazing how a simple stack on bread can feel like a hug.
Ingredients
- Sourdough or multigrain bread: The foundation here matters more than you think, a sturdy slice with some chew holds up to the creamy avocado and juicy chicken without turning soggy.
- Ripe avocado: Look for one that gives just slightly when you press it, too firm and it won't mash smoothly, too soft and it tastes off.
- Boneless skinless chicken breast: I pound mine to an even thickness before grilling so it cooks through without drying out, a trick I learned after one too many rubbery attempts.
- Olive oil: This helps the seasoning stick and keeps the chicken moist as it grills, don't skip the brushing step.
- Garlic powder and smoked paprika: These two give the chicken a subtle warmth and a hint of smokiness that plays beautifully with the honey later.
- Salt and black pepper: Season more than you think you need, especially on the chicken, it's easy to under season lean protein.
- Red chili flakes: Just a pinch adds a gentle heat that wakes up the whole dish without overwhelming it.
- Honey: The drizzle at the end is magic, it balances the chili and adds a gloss that makes everything look and taste more intentional.
- Fresh lemon juice: This keeps the avocado bright green and adds a little zing that cuts through the richness.
- Fresh cilantro or parsley: Optional but worth it, a handful of chopped herbs makes it feel like something you'd order at a brunch spot.
Instructions
- Preheat your grill pan:
- Get it nice and hot over medium high heat so the chicken gets those pretty char marks and cooks quickly. A cold pan leads to sticking and uneven browning.
- Season the chicken:
- Brush both sides with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Press the spices gently into the meat so they stick.
- Grill the chicken:
- Lay the chicken on the hot pan and let it sit undisturbed for 6 to 7 minutes per side until cooked through and juices run clear. Resist the urge to flip it early, patience gives you a good crust.
- Rest and slice:
- Transfer the chicken to a plate and let it rest for 3 minutes before slicing thinly against the grain. This keeps the juices inside instead of spilling onto your cutting board.
- Toast the bread:
- While the chicken cooks, toast your bread until golden and crisp, you want it sturdy enough to support all the toppings. I like mine with a little char on the edges.
- Mash the avocado:
- Scoop the avocado flesh into a bowl, add lemon juice and a pinch of salt, then mash with a fork until mostly smooth with a few chunks. The lemon juice keeps it from browning if you need to wait a few minutes.
- Assemble the toast:
- Spread the mashed avocado generously over each slice of toast, then arrange the sliced grilled chicken on top. Don't be shy, pile it high.
- Finish with toppings:
- Sprinkle chili flakes over everything, drizzle with honey in a zigzag, and scatter fresh herbs if you have them. Serve right away while the toast is still warm.
Pin It One Sunday morning I made this for a small group of friends who showed up unexpectedly, and we ended up sitting on my porch eating toast off paper towels, laughing about nothing in particular. Someone said it tasted like California in a bite, and even though I'd never been, I understood what they meant. There's something carefree and sunny about this combination, like it doesn't take itself too seriously but still delivers.
Storing and Reheating
I don't recommend assembling this ahead because the toast gets soggy, but you can grill the chicken up to two days in advance and keep it in an airtight container in the fridge. The avocado mash holds for a few hours if you press plastic wrap directly onto the surface to keep air out, though it will darken slightly. When you're ready to eat, just toast fresh bread, spread the avocado, layer the cold or reheated chicken, and finish with the toppings.
Customizing Your Toast
This recipe is forgiving and welcomes improvisation. I've added crumbled feta when I had some in the fridge, and it brought a salty creaminess that worked beautifully. Sliced radishes or cucumber add crunch and freshness, especially in warmer months. If you want more heat, a few dashes of hot sauce under the chicken amps things up. For a vegan version, swap the chicken for grilled tofu or tempeh and use maple syrup instead of honey, it's just as satisfying.
Serving Suggestions
I usually serve this with a handful of mixed greens tossed in olive oil and lemon, or a simple side of cherry tomatoes. It's filling on its own but pairs well with a light soup if you're feeding a crowd. For brunch, I'll add a fried egg on top and let the yolk run into the avocado, which turns it into something truly decadent.
- Serve with a green salad dressed in lemon vinaigrette for balance.
- Add a fried or poached egg on top for extra richness and protein.
- Pair with iced coffee or fresh squeezed orange juice for a complete brunch feel.
Pin It This toast has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that simple ingredients and a little attention can turn into something you actually crave.
Recipe FAQs
- → How do I prevent the avocado from browning?
Toss the mashed avocado with fresh lemon juice immediately after mashing. The citric acid slows oxidation and keeps it green longer. Assemble the dish right before serving for best results.
- → Can I cook the chicken in the oven instead?
Yes, bake the seasoned chicken breast at 375°F for 18-20 minutes until the internal temperature reaches 165°F. This method works well if you don't have a grill pan available.
- → What bread works best for this dish?
Sourdough and multigrain breads provide excellent structure and flavor. Choose thick-cut slices that hold up to the creamy toppings without becoming soggy.
- → Can I make this ahead of time?
Prepare components separately: grill and slice the chicken, toast the bread, and mash the avocado. Assemble just before eating to maintain texture and prevent the toast from becoming soft.
- → What are good substitutes for honey?
Maple syrup, agave nectar, or balsamic glaze work wonderfully. For a spicy kick, try hot honey or drizzle with sriracha mixed with honey instead.
- → How can I make this vegan?
Replace the chicken breast with grilled tofu or tempeh, and swap honey for maple syrup or agave. The avocado base remains the same, providing healthy fats and creaminess.