Avocado Bruschetta with Smoked Chicken and Mint Salad
Photography by Aaron McLean.
Enjoy a night off from cooking with this easy put-together of crisp, minty chicken salad and avocado-topped bruschetta. Use a good sourdough bread for best results.
Serves: 4
INGREDIENTS
4 long slices sourdough bread
olive oil
1 clove garlic, peeled
2 avocados
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon grain mustard
1 clove garlic, crushed
1 x smoked chicken breast (about 300 grams), shredded
1 green apple, julienned
small handful mint leaves, chopped
pinch chilli flakes
METHOD
Preheat the grill to its highest setting.
Brush the bread lightly with olive oil and grill both sides until golden. Rub one side with the raw clove of garlic.
Slice the avocados thinly and arrange over the grilled bread.
Whisk the olive oil, vinegar, mustard and crushed garlic in a large bowl and season.
Add the chicken, apple and mint and gently toss to combine.
Place a stack of salad on each bruschetta and grind over a little pepper and a pinch of chilli flakes.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!