Crispy bruschetta topped with juicy chicken and creamy guacamole makes the perfect easy lunch. Fresh, flavorful, and ready fast — this chicken guacamole bruschetta recipe is a must-try.
This bruschetta started out as another open-faced grilled cheese sandwich recipe! I wanted to try something new, so I spread on some guacamole, put on a slice of tomato, added cheese, and grilled the bread! Let me tell you that this was extremely delicious, and I couldn’t wait to make it again! For my second time around, I actually realized that the tomato would probably actually be better served on top and chopped. Of course, that hunch was correct! For the next attempt, as you see here, I also added some chopped onions and cilantro for extra flavor.
It was hard to put a name on this recipe. From the crunch of the bread with the refreshing chopped tomatoes, I felt this combination was like a bruschetta. So there you have it! A bruschetta, an Italian favorite, with a Mexican twist from the guacamole and cilantro on top, and a quick fusionappetizer or lunch is born!
Why Make Chicken and Guacamole Bruschetta
What I love about this bruschetta is that it’s warm, cheesy, and tangy!
It’s also so quick to make! As you’ll see in the recipe, you only need a few steps to get everything ready and assemble this delicious bruschetta! That’s why it’s a perfect lunch option or it can be served as an appetizer to please your guests for any occasion!
Here are the steps to make this bruschetta at a glance:
Poach the chicken
Prepare the guacamole
Make the bruschetta
Assemble the sandwich and serve!
What Cheese Can I use for This Chicken and Guacamole Bruschetta?▼
For this bruschetta recipe, I recommend any strong cheese. That’s because our shredded chicken is a blank canvas, and the main flavor profile in this bruschetta comes from the guacamole and the cheese. For instance, while mozzarella cheese would produce some nice cheese pulls, it’s so mild in flavor that your bruschetta will be quite bland.
I’d recommend you take this as an opportunity to really have fun with some strong-flavored cheeses that you may not normally incorporate! For the sake of making a base recipe, I simply used old cheddar here, but I have quite a few recommendations that would really enhance this bruschetta:
Monterey Jack: This cheese is a great option because it melts really well. It will be nice and stringy, which is what we’re looking for! You can get varieties with jalapeño or ghost pepper. Check out what your grocery store offers and switch it up!
Applewood smoked cheddar: This cheese is simply incredible! I love that strong smoked flavor of the cheddar, which is what we’re looking for in this bruschetta!
White cheddar: White cheddar is an excellent substitute for yellow cheddar! The older you go with white cheddar, the stronger it will be. I’ve loved 5-year old cheddar, and that would be excellent here!
Havarti: One of my favorites! It’s very creamy, so it will melt nicely. If you’re not a fan of the stronger cheese varieties, but you still want the right amount of flavor in your bruschetta, then this is what I would recommend! Instead of a sharp taste like the previous cheeses I’ve mentioned have, havarti actually has a subtle sweetness.
Can I use Pre-Cooked Chicken?▼
Sure! You could definitely use leftover chicken if you have it on hand and shred it! If you have store-bought chicken that’s lightly seasoned, then you can shred that up too! You just want to make sure that the chicken is plain. As I’ve described above, the chicken acts as a blank canvas in this recipe. You want the flavors from the guacamole and your cheese to shine here! The shredded chicken will provide a nice texture to add body to our bruschetta.
Scroll down to the bottom of this post for the recipe card, which has the FULL list of ingredients and measurements, in addition to the instructions! You can also click “Jump to Recipe” at the top of the page!
Sliced bread of choice. Any crusty bread will work here! I used sourdough bread, but other breads that would work great for this recipe are ciabatta, baguette, and rye bread!
Chicken breast. Use raw chicken breast to make Simple Poached Chicken. Alternatively, you can use some rotisserie chicken from your local grocery store that you already have on hand!
Your favorite cheese. Sliced into thin pieces to fit the bread. Read the section about my cheese recommendations for some great options! I used old yellow cheddar for this recipe.
Tomatoes. Finely chopped.
Onions. Finely chopped.
Guacamole. I’m following my recipe for Incredible Easy Homemade Guacamole! All you need for this guacamole is an avocado, tomatoes, onions, green chilies, lime juice, garlic, salt and pepper, and cilantro. You’ve already got tomato and onion out, so it’ll be easy to prepare your guacamole as the chicken cooks!
This Chicken and Guacamole Bruschetta recipe only takes a couple of steps to bring it all together! Read on to learn how!
Step 1 - Poach the Chicken
All you need for this is boiling water and some salt! In a cold pot, add chicken and fill the pot with water. Fill the pot until you have covered the chicken by at least 1 inch. Season with salt and turn the heat to medium. Cover with a lid, and let the chicken cook. This will take about 20 minutes.
To have the best shredded chicken, poach your chicken first!
For more details on poaching your chicken, check out my recipe for Simple Poached Chicken!
Step 2 - Prepare Your Guacamole
To prepare the guacamole, simply whisk together one mashed avocado, chopped tomatoes, onion, green chilies, cilantro, minced garlic, lime juice, salt and pepper.
For the full recipe of the best guacamole, check out my Incredible Easy Homemade Guacamole recipe. The entire guacamole recipe will be more than enough to spread on four slices of bread, as I do here.
Step 3 - Make the Bruschetta
To make the bruschetta, chop additional tomatoes, onions, and cilantro. Set these aside to garnish later.
Step 4 - Assemble the Sandwich and Serve!
Once your chicken has finished cooking, drain the water and shred the chicken using two forks.
Heat a grill pan on medium heat and turn on the oven broiler on High.
When the pan is hot, place your slices of bread on the pan. Evenly spread guacamole across each slice of bread. Add a generous amount of shredded chicken, enough to cover the bread. Add slices of cheese over the shredded chicken.
Transfer the grill pan into the oven for about a minute or until the cheese melts.
After your cheese has melted, add spoonfuls of the bruschetta. Serve hot and enjoy!
What to Serve with Chicken and Guacamole Bruschetta
Well, you can have almost whatever you’d like with this guacamole and chicken bruschetta if you’re serving it as a starter! Here are some recipes I would recommend:
I had these as a main because I ate all four slices of bread, and they were fairly large slices! These are terrific on their own for a quick lunch or make for a wonderful starter if you’re using smaller slices of bread!
Can I make this Chicken and Guacamole Bruschetta Ahead of Time?▼
A big yes to this! While I wouldn’t recommend assembling the Chicken and Guacamole Bruschetta ahead of time, you can definitely take some steps to have everything in place when you are ready to serve, which can come in handy if you’re serving these as a starter!
For instance, you can poach your chicken ahead of time and shred it. Keep it in a container for up to two days to ensure it stays juicy and fresh. You could also make your guacamole ahead of time. Homemade guacamole stays fresh in the fridge for up to three days in an airtight container. Finally, you could chop your tomatoes, onions and cilantro ahead of time, and store it in an airtight container. Once you’re ready to assemble, get everything out and proceed with the final step of this recipe!
Tips for the Best Guacamole Bruschetta
A few small choices make this bruschetta shine. For the guacamole, reach for ripe Hass avocados — their creamy, buttery flesh mashes into the silkiest avocado mixture and holds up beautifully under the warm bread; give one a gentle squeeze and it should yield slightly without feeling mushy. If you like a sharper, sweeter bite, swap the onion for finely chopped red onion, which adds a pop of color too. Stir the lime juice through well — it keeps the avocado mixture bright green and balances the rich melted cheddar. And assemble at the last minute: spread the guacamole, pile on the shredded chicken and cheese, then broil just until the cheese melts so the bread stays crisp instead of going soggy.
More Easy Chicken Recipes
Here are some other quick and easy chicken recipes that you can serve for any occasion!
Crispy bruschetta topped with juicy chicken and creamy guacamole makes the perfect easy lunch. Fresh, flavorful, and ready fast — this chicken guacamole bruschetta recipe is a must-try.
In a cold pot, add chicken and fill the pot with water. Add enough water to cover the chicken by at least 1 inch. Season with salt and turn heat to medium and cover with a lid
In a cold pot, add chicken and fill the pot with water. Add enough water to cover the chicken by at least 1 inch. Season with salt and turn heat to medium and cover with a lid
2
Once the water starts boiling, turn the heat down to medium-low and cook for 15 - 20 minutes. Remove chicken from the pot and set aside to cool slightly.
Once the water starts boiling, turn the heat down to medium-low and cook for 15 - 20 minutes. Remove chicken from the pot and set aside to cool slightly.
3
Shred the chicken with the help of two forks.
Shred the chicken with the help of two forks.
To prepare the Easy Homemade Guacamole
1
Add all the ingredients in a stainless steel bowl. Using a whisk, mash and mix until combined. You can adjust the consistency to your liking.
Add all the ingredients in a stainless steel bowl. Using a whisk, mash and mix until combined. You can adjust the consistency to your liking.
To prepare the Guacamole and Chicken Bruschetta
1
Heat a grill pan on medium heat and turn on the broiler on high.
Heat a grill pan on medium heat and turn on the broiler on high.
2
Arrange the sliced bread directly on the pan and add 1 tbsp of guacamole on each slice and spread evenly.
Arrange the sliced bread directly on the pan and add 1 tbsp of guacamole on each slice and spread evenly.
3
Then top the slices with shredded chicken, followed by cheese. By this time, the underside should be toasted - transfer the pan under the broiler.
Then top the slices with shredded chicken, followed by cheese. By this time, the underside should be toasted - transfer the pan under the broiler.
4
Cook for about 1 minute, or until the cheese melts. Remove the pan from the oven and top, with chopped tomatoes, onion and cilantro. Serve warm and fresh.
Cook for about 1 minute, or until the cheese melts. Remove the pan from the oven and top, with chopped tomatoes, onion and cilantro. Serve warm and fresh.
Nutrition per serving
227
Calories
13g
Protein
20g
Carbs
11g
Fat
3g
Fiber
3g
Sugar
1427mg
Sodium
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April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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