Soul Food Avocado Toast with Pecan Smoked Chicken
This Southern-inspired take on avocado toast features smoky pecan-smoked chicken, creamy avocado, and melted provolone on buttery sourdough toast. A drizzle of Alabama White Barbecue Sauce ties everything together with a tangy, rich flavor. Great for lunch or dinner.
Equipment
- Small saucepan or microwave
- Toaster or oven broiler
- Fork for mashing avocado
Ingredients
- 3–4 pieces Pecan Smoked Chicken
- 2 slices sourdough bread
- Melted butter as needed
- 2–4 slices provolone cheese
- 2 ripe avocados
- ¼ teaspoon kosher salt
- Alabama White Barbecue Sauce to taste
Instructions
- Prepare the Chicken: If using bone-in chicken, remove it from the bone and roughly chop. If using boneless chicken, simply shred or chop it into bite-sized pieces. Reheat the chicken in a small saucepan over low heat or microwave until warm.
- Toast the Bread: Brush the sourdough slices with melted butter on both sides, then toast in a skillet, toaster, or under a broiler until golden brown.
- Melt the Cheese: Once the bread is toasted, layer enough provolone slices on top to cover each piece. Place the bread under the broiler briefly to melt the cheese.
- Prepare the Avocado: While the cheese melts, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork and mix in the kosher salt.
- Assemble the Toast: Spread the mashed avocado evenly over the melted cheese. Top with the warmed pecan-smoked chicken.
- Finish with Sauce: Drizzle the Alabama White Barbecue Sauce over the chicken and serve immediately.
Notes
- Flavor Boost: Add sliced jalapeños for a spicy kick or top with crispy fried onions for extra crunch.
- Cheese Options: If provolone isn’t available, try cheddar, gouda, or Monterey Jack for a different flavor profile.
- Bread Choices: Sourdough provides a crisp texture, but brioche or Texas toast works well for a softer bite.
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