Chicken and Avocado on Toast

    25 minutes

    This is a very easy recipe to make and delicious! Use good quality white bread because it makes all the difference.

    17 people made this

    Serves: 4 

    • 1 onion, diced
    • 3 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 1 pinch dried tarragon
    • 1 cup (250ml) chicken stock
    • 3 tablespoons plain flour
    • 1/2 cup (125ml) milk
    • 2 cups diced, cooked chicken meat
    • 1 egg yolk, beaten
    • 1 tablespoon lemon juice
    • 1/4 cup (60ml) sherry
    • 1 red capsicum, diced
    • 1 avocado - peeled, pitted and diced
    • 6 slices toasted white bread

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken stock and milk. Cook until the mixture thickens; stirring constantly.
    2. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and capsicum. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast!

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    Reviews in English (15)


    This was super easy to make. Didn't have any peppers the first night I made it so substituted with a bag of frozen peas - still tasted great, but can see where the sweetness and color of the red pepper would be nice too. Also, served over rice instead of bread so I didn't have to cut up for the toddlers - both kids ate it up in a heart beat.  -  19 Feb 2008  (Review from Allrecipes USA and Canada)


    This was amazingly easy! I will steal components of this recipe for other things -- the sauce was so creamy but not too rich. I served it over rice instead of toast, which I think cut the flavor too much. I would add more seasoning next time if I used rice again.  -  05 Aug 2005  (Review from Allrecipes USA and Canada)


    A nice simple meal. I substituted Marsala wine for Sherry. I also added some frozen peas. I would use less salt or none at all next time since the chicken broth had enough salt in it.  -  02 May 2004  (Review from Allrecipes USA and Canada)