1 1/2 cups or 2 cooked chicken breasts, sliced thinly on the diagonal (leftover cooked white chicken meat, shredded can also be used)
4 thick slices sourdough or French bread
olive oil for brushing
1 clove garlic, halved
¾ cup hummus
1 cup baby spinach or arugula
3 Roma tomatoes, sliced
fresh basil leaves (optional)
2 Tbsp capers, drained (optional)
salt and pepper to taste
Toast bread in toaster or grill until golden.
Brush with olive oil and rub with garlic cloves.
Spread each toast with hummus and top with spinach or arugula, basil, chicken, capers and tomatoes.
Divide between plates and sprinkle with salt and pepper.