Killer Avocado Toast with Grilled Chicken Medallions

🛒 What You’ll Need:

• 1 ripe avocado
• 1 container of feta cheese
• 1 jar of basil pesto sauce
• 1 pack of sliced wheat bread
• 1 jar of mayonnaise
• 1 boneless, skinless chicken breast
• 1 jar of dill pickles
• Garlic salt (to taste)
• Black pepper (optional)
• Vegetable oil
• 1 small red onion

🍳 Instructions:

1. Prep the Chicken & Onion
   Slice 2 thin rings from a red onion.
   Thaw and slice one raw chicken breast into medallion-sized pieces.
2. Flavor the Pan
   In a medium pan, add:
   • 3–4 tablespoons of dill pickle juice
   • ½ teaspoon of basil pesto (don’t overdo it—too much can burn)
   • 2 shakes of garlic salt
   • 1 teaspoon of vegetable oil
3. Cook the Chicken & Onions
   Add the chicken slices and red onion to the pan. Cook on high heat until the liquid evaporates completely.
   Then, let the chicken fry in the pan, flipping occasionally, until golden brown.
   (This takes about 15 minutes. The pickle juice keeps it tangy and juicy!)
4. Toast the Bread
   While the chicken is cooking, toast two slices of wheat bread to your liking.
5. Make the Basil Mayo Spread
   Mix:
   • 1 teaspoon of mayonnaise
   • 1 tablespoon of basil pesto
   Spread this creamy, herby mix over the warm toast.
6. Prep the Avocado
   Dice the avocado and season with a shake or two of garlic salt, if desired.
7. Assemble the Toast
   • Layer the seasoned avocado onto the toast
   • Sprinkle generously with feta cheese
8. Finish & Serve
   Plate the grilled chicken medallions next to or on top of the toast. Add more feta cheese if you’re feeling wild.

😍 Why You’ll Love It

This isn’t your average avocado toast. The tangy chicken, creamy basil mayo, and feta crumbles take it to the next level. It’s bold. It’s juicy. It’s seriously addictive.