1: Cook the chicken breasts in the oven at 275°F until it reaches an internal temperature of 165°F.
2: Let the chicken cool covered before shredding.
3: In a bowl, combine the shredded chicken, avocado mayo, pickle de gallo, diced red onion, lime juice, Dijon mustard, salt, and pepper.
4: Mix everything well.
5: Place in the fridge to cool for about 30 minutes if desired.
6: Toast your bread and add any toppings as wished.
