First cook the chicken breasts until tender, about 15-20 min.
Let them cool and than using your fingers, tear off small pieces of chicken in a large bowl.
Chopp cucumber, onion and tomatoes in small pieces and add to the chicken.
Cut the avocado and mash it with a fork until creamy. Drizzle it generously with freshly squeezed lemon juice and don't miss this step as without the lemon juice, avocado will turn un-appetizing brown colour!
Add the creamy mashed avocado to other ingredients, add salt, pepper, finely chopped dill or coriander, drizzle with olive oil and some more lemon juice. Stir well until it's all combined.
Slice the bread, drizzle the slices with olive oil and toast them in the oven until golden and crunchy.
Top bread slices with the chicken avocado salad and finish it with a bit more fresh dill. Serve and enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/06/chicken-avocado-salad-on-toast/