
Chicken Avocado and Tomato Melts
Serves 4
INGREDIENTS
- •2 tsp lime juice
- •1 medium ripe avocado
- •4 slices French bread, each 1-inch thick
- •4 tbsp mayonnaise
- •1½ cups baby arugula or spinach
- •8 slices ripe tomato
- •1 1/3 cups shredded rotisserie chicken meat
- •1 cup grated plain or jalapeñoflavoured Monterey Jack cheese
- •¼ cup coarsely chopped fresh cilantro or green onions
INSTRUCTIONS
- Preheat the oven to 425° F. Line a baking sheet with parchment paper. Pour the lime juice onto a wide plate.
- Quarter the avocado lengthwise, pull it apart and discard the peel and pit. Cut each quarter piece of avocado, lengthwise, into 3 slices. Set the avocado on the plate and coat with the lime juice.
- Spread mayonnaise on one side of each slice of bread and arrange on the baking sheet. Top each slice with arugula or spinach, 2 slices of tomato, 3 slices of avocado and 1/3 cup of the shredded chicken. Sprinkle with cheese.
- Bake for 10 minutes, or until the cheese is melted and the bottom of the bread is lightly toasted. Garnish with cilantro or green onions and serve.

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