Chicken Tostado with Avocado and Egg

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1 pound chicken breast
1 avocado-seeded and diced
1 cup shredded lettuce
3 eggs
1 tomato (approximately 1/2 cup) - seeded and diced
1/2 cup pickles - diced
1/2 cup mayonnaise
2 tbsp. Dijon Mustard
2 tsp. dried tarragon
Fresh black pepper and salt to taste

Flatbread:
1 1/4 cups soy flour-sifted
1/2 tbsp. baking powder
1/2 tsp. salt
1 tbsp. onion powder
1 tsp. low carb sweetener (optional)
1 cup warm water
1/4 cup olive or canola oil

Tostada Preparation:
Bring 4 quart pot to boil with 2 quarts water. Place chicken breast and eggs in pot and cook for 13 minutes. Turn off heat and remove eggs with slotted spoon and peel. Remove chicken from pot and pierce to make sure cooked through (chicken may require more cooking time). Chop warm chicken and egg and place in bowl. Stir in avocado, tarragon, mustard, mayonnaise and salt to taste. Spoon 1/2 cup mixture onto one cast iron flatbread topped with lettuce and garnish with tomato, fresh cracked black pepper and slice of pickle on side.

Flatbread Preparation: Makes 8 slices (3 -4 inches in diameter) approximately 2 - 3 net carbs per slice:
Add baking powder, salt, onion powder, low carb sweetener and sifted soy flour in bowl. Drizzle in warm water until mixture is sticky with rubber spatula. Scrape dough out of mixing bowl and with well soy floured fingers roll dough into ball on countertop (you do not have to knead bread). Pinch off 50 cent piece size balls of dough (remember keep fingers floured). Form into 4 inch diameter rounds and fry in oil in cast iron pan over medium heat until golden brown. Remove from pan and dry on paper towel. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week.

Total recipe yields 6 servings - approximately 3.5 net carbs per serving