Peppery Roasted Chicken And Avocado Toast With Fresh Basil

By Michael Harris-Arzon, The Simplistic Professional


Growing up, I had no clue what brunch was.  I mean, to me it simply meant that you were eating breakfast at lunch time.  It wasn’t until I moved to New York City and met my husband, Danny, that I realized it was a lifestyle moment.

For years, every Sunday morning, Danny and I would get up and take a leisurely walk across town to the West Village to a restaurant called Manatos.  There we would spend the next few hours enjoying a wonderful brunch with friends.  Each week I would try something different and simply enjoy the relaxing conversation of what was going on in each others lives at the time.  Its a great way to catch up with old friends and learn about new ones.


  • 1 Roasted Chicken
  • 3 Avocados
  • 1 Bunch Fresh Basil
  • Whole Grain Bread, Sliced
  • Cracked Black Pepper
  • Pinch Salt


  1. Shred the breasts of your roasted chicken into small pieces.
  2. Take your avocados and place into a medium size mixing bowl.  Mash with a fork, leaving small chunks.  Add a pinch of salt and mix.
  3. Next, take your shredded chicken breast and mix into the mashed avocado.
  4. Lightly toast your slices of bread and let them cool.
  5. Spread a generous amount of your avocado and chicken mixture onto your slices of toast.  Sprinkle cracked black pepper across the avocado.
  6. Finally, add a layer of fresh basil leaves and cut your slices of toast diagonally in half.
  7. The next time you host brunch, having this updated version of the classic avocado toast on your menu will be a pleasant surprise for your friends and family.  Enjoy.

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