Avocado Bruschetta with Smoked Chicken and Mint Salad

, from Issue #63. January, 2016
Photography by Aaron McLean.
Avocado Bruschetta with Smoked Chicken and Mint Salad

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


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


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.