Dairy-Free Chicken Esquites Toast

June 30, 2023

Dairy-Free Chicken Equites Toast

This high-protein open-faced lunch is perfectly balanced, perfect for meal prep & a celebrity client favorite!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 toasts


  • 4-5 slices of sprouted buckwheat or sourdough bread
  • 2 ripe avocados sliced
  • 3 chicken breasts
  • 2 cups frozen or fresh corn
  • 1/2 cup dairy-free unsweetened yogurt
  • 3 T cup avocado oil mayonnaise
  • 1/2 green bell pepper chopped
  • 1/4 cup dairy-free feta or cotija
  • 1 line juiced plus extra wedges for serving
  • 3 T cilantro minced plus additional for garnish
  • 3 T pepitas plus additional for garnish
  • Smoked paprika garlic powder, sea salt & pepper, to taste
  • Flaky sea salt olive oil & sliced jalapeños, for garnish


  • In a cast iron skillet, char the corn with olive oil and sea salt.
  • Season the chicken with sea salt, black pepper, garlic powder & smoked paprika.
  • Remove the corn from the skillet and in the same pan with additional olive oil, cook the chicken for ~3 minutes on each side. It should have a nice golden color on each side.
  • Cover the chicken and let it rest on a plate for 5 minutes before shredding.
  • In a large bowl, combine all chicken esquites salad ingredients.
  • Toast the slices of bread and top with 1/2 sliced avocado.
  • Add 1/4 of the chicken esquites mixture to each toast and top with cilantro, jalapeño, pepitas, a drizzle of olive oil, flaky sea salt and a lime wedge.
  • Enjoy!