Strips & Avocado Toast

1. 1
   prep · ~3 min

   Season the chicken strips.

   1.Pat the chicken strips dry with paper towels.

   2.In a bowl, toss strips with minced garlic, smoked paprika, 0.25 tsp salt, and black pepper.

   3.Drizzle with 1 tbsp olive oil and massage to coat evenly.
2. 2
   prep · ~2 min

   Prepare the avocado smash.

   1.Halve the avocados, remove the pits, and scoop the flesh into a bowl.

   2.Add lemon juice and the remaining 0.25 tsp salt.

   3.Mash with a fork to your desired consistency—chunky or smooth.

   TIPA squeeze of lemon not only adds tang but keeps the avocado from turning brown.
3. 3
   grill · ~7 min

   Grill the chicken strips.

   1.Heat a grill pan over medium-high heat until smoking hot.

   2.Place the chicken strips in a single layer and cook without moving for 3–4 minutes.

   3.Flip and cook the other side until golden and the internal temperature reaches 165°F (2–3 minutes).

   4.Transfer to a plate and let rest.

   TIPDon't crowd the pan—cook in two batches if needed. Proper spacing gives you a golden sear instead of steaming.
4. 4
   grill · ~4 min

   Toast the bread.

   1.Brush the remaining 1 tbsp olive oil on both sides of each bread slice.

   2.Place on the same hot grill pan and toast until golden-brown grill marks appear (1–2 minutes per side).
5. 5
   assemble · ~2 min

   Assemble the toasts.

   1.Spread a generous layer of avocado smash on each toast.

   2.Slice the rested chicken strips and arrange them over the avocado.

   3.Top with halved cherry tomatoes, a pinch of chili flakes, and fresh cilantro.
6. 6
   serve

   Serve immediately while the toast is crisp and the chicken is warm.

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