Peel, pit and halve the avocados. Slice the roast chicken. Drain and chop the sun-dried tomatoes.
- 1 Mash the avocados with a fork, adding a squeeze of lemon juice to prevent them from browning.
- 2 Toast the bread slices, and spread thickly with the mashed avocado.
- 3 Top with rocket or salad leaves, sliced chicken and sun-dried tomatoes.
- 4 Sprinkle each one with a few drops of olive oil and balsamic vinegar, then finish off with Parmesan cheese shavings.
- Average per serving
- Calories 408.0kCal