Chicken Stack On Toast

I made this chicken stack on toast for our dinner the other night. We loved it so much I then made it for a good friend of mine when she popped in for lunch the next day! It was delicious both times and I had to share it with you. I hope you enjoy it.

Chicken Stack On Toast

Gluten Free,  Cow Dairy Free, Refined Sugar Free, Egg Free 

Ingredients

– 1 tsp olive oil
– 1 chicken breast, cut into strips
– 1 tsp dried basil
– 1 tsp lime juice
– pinch salt and pepper
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 slices GF, DF, YF bread
– 2 tsp dairy free spread
– 1/2 avocado, thinly sliced
– 2 rashes GF bacon
– 1 piece sundried capsicum, cut into thin strips
– 1/2 cup baby spinach
– 4-6 shaved slices Manchego sheep’s milk cheese (you could substitute with vegan cheese)

Method
1. Coat strips of chicken breast with dried basil, salt and pepper, paprika and lime juice. Heat olive oil in a frying pan and cook chicken strips until golden brown and cooked through. Once chicken is cooked remove from the pan and place to the side. Add the 2 rashes of bacon into the heated pan and cook.

2. Toast the 2 pieces of bread. Once toasted spread the dairy free spread on top. Then top both pieces with baby spinach. Top the baby spinach with the cooked chicken strips, avocado slices, sundried capsicum strips, bacon rashes and then top with the shaved Manchego sheep’s milk cheese.

Enjoy!