Southwest Chicken Tartines With California Avocado

Serves: 4


1/4 cup olive oil divided
1 large onion thinly diced
3 bell peppers, any color cut into strips
1/2 tsp. chili and lime seasoned salt to taste (you can also substitute a mixture of salt, cayenne pepper and dried lemon or lime zest)
2 large boneless chicken breasts, or 4 chicken tenders (even better, use sliced up leftover chicken to make this an even easier meal)
3/4 tsp. salt to taste, divided
3/4 tsp. pepper to taste, divided
4 slices sourdough bread
1 large ripe, Fresh California Avocado seeded, peeled, sliced
1 Tbsp. lemon juice divided (or more to taste)

*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