1/2 lb. boneless, skinless chicken breast halves

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1 Tbsp. Italian salad dressing

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1/2 large red onion, cut into 4 rounds

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1/2 Tbsp. Extra virgin olive oil

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1/2 long French baguette

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15 oz. goat cheese, softened

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3/4 packed cup arugula

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2 ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices

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As needed Kosher salt and freshly ground black pepper

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2 Tbsp. basil pesto

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.