Ingredients 200g chicken breast, cooked
70g cherry tomatoes
1/2 red pepper
1/2 green chilli
1 tbsp water
1 tbsp apple cider vinegar
1 tbsp avocado oil
2 tsp mixed spice
1 tsp ketchup
1 tsp mustard
1/4 tsp mustard seed
2 - 8 slices of bread (2 per helping)
Place everything but the chicken into a food processor and blitz into a chunky salsa.
Slice the chicken into small chunks, and stir into the salsa.
Fry in a saucepan for about three minutes.
Drain, but retain the excess liquid.
Fry the bread in the juices on both side until the liquid is a well abdorbed (there will only be enough juices for 2 - 4 sliced of bread, but the remaining bread will soak up the juices from the salsa filling).
Place the soaked bread under the grill for about three minutes on each side.
Place the chicken salsa between the two slices of bread.