Toasted Baguette with Grilled Chicken and Avocado


2 skinless, boneless chicken breasts
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons lemon juice
1 tablespoon olive oil, plus extra for brushing
8-10 cherry tomatoes
1 small, perfectly ripe avocado
1 medium baguette, about 10 inches long
sea salt and freshly ground black pepper

Tarragon Mayonnaise

1/4 cup homemade or good-quality storebought mayonnaise
freshly grated zest of 1/2 unwaxed lemon
2 teaspoons lemon juice
2 tablespoons chopped fresh tarragon


  1. Cut the chicken diagonally into 1/2-inch strips.
  2. Put the mustard, honey, lemon juice, and oil in a bowl with a good sprinkling of salt and pepper, then mix well. Add the chicken and toss to coat. Set aside for 10 minutes.
  3. Meanwhile, put the tarragon mayonnaise ingredients in a bowl and mix well. Season with a little pepper, then set aside.
  4. Cut the tomatoes in half lengthwise, then cut the avocado in half and remove the pit and skin. Cut the flesh into large chunks.
  5. Heat a stovetop grill-pan until very hot, brush with oil, and spread out the chicken strips on it. Cook for about 2 minutes, then flip over and cook for 1 minute more until cooked through. Remove from the pan and keep them warm.
  6. Cut the baguette in half lengthwise and toast the cut side under a preheated broiler. Spread the baguette halves with the mayonnaise, then arrange the chicken, tomatoes, and avocado on top. Sprinkle with extra pepper to taste and serve immediately.

Makes 2 servings.

Source: On Toast