This Zesty Chicken Avocado Toast is such a great lunch option. Simple, fresh and healthy. It’s great for using up leftover chicken too! The creaminess of the avocado is cut really well with the tang from the lemon juice. It’s a green dream with edamame beans also mixed through.
You could absolutely make a low carb version of this by omitting the toast and serving this atop a crisp green salad – some peppery rocket would be perfect. Alternatively you could make a vegetarian option by subbing the chicken for some additional veg – cooked and sliced green beans or sugar snap peas would be lovely!
This is a great dish to make in advance as it will keep for a 2-3 days in the fridge. I would just mash the avocado on the day of serving. If you are using avocado that has already been cut then then store wrapped well in some clingfilm with some lemon juice squeezed over first. Or you can use some of the specially made avocado huggers (below).
I sometimes make this Zesty Chicken Avocado Toast to take into work. If you are lucky enough to have a toaster in your workplace it’s a great option. The lemon juice will actually slow down the oxidation process of the avocado flesh so it won’t be a brown mess if it’s left in a lunchbox in a fridge for a few hours.
Are you a huge avocado fan? (Like me, I tend to get through several every month). Have a look at these recipes that you will also love!
Egg & Smoked Salmon Avocado Boats
Chicken Tikka Stuffed Avocados
Products that work well for this recipe
GoEat Salad Box
Avocado Multi Tool
Avocado Huggers
Zesty Chicken Avocado Toast
Course: LunchCuisine: ToastDifficulty: Easy1
servings10
minutes5
minutes400
kcalZesty Chicken Avocado Toast – A fresh, simple and healthy sandwich alternative. Made with shredded chicken, edamame beans, creamy avocado and zesty lemon. A great way to use up leftovers!
Makes 2 slices…
Ingredients
30g frozen edamame beans
50g avocado – very ripe, skin and stone removed.
70g cooked chicken breast, shredded
70g cucumber, peeled, deseeded and finely diced
1/2 lemon – juice plus a wedge reserved to serve
2 slices white or brown bread – your choice!
Directions
- Bring a saucepan of water to the boil and blanch the edamame beans for 3 minutes. Rinse in cold water and drain well.
- Using the back of a fork, mash the avocado well in a bowl. Add the chicken, edamame, cucumber and lemon juice and mix everything together.
- Toast the bread slices and then assemble the mixture on top
- Garnish with the lemon wedge and some parsley (optional) and season with a little salt and a good amount of black pepper.
Zesty is a great adjective for this quick and healthy meal. I made it for lunch today, served on bakery wheat bread and it was delicious. It makes me want to find new lunch recipes with edamame. I started with frozen edamame. Any adjustments for the blanching process? (They tasted fine, but I wondered if there was a difference.)
Thanks Aubrilyn, I always use frozen edamame, and now realise I should have made that clearer in the recipe (updated now). I believe it’s more common to find it frozen since it freezes well and lasts so long. I’ve only ever otherwise seen it ‘ready to eat’ in which case you shouldn’t need to bother blanching it and you can add it straight into the mixture.