1. Slice your rosemary seeded bread into triangles and toast lightly until golden and crisp. Set aside to cool slightly.

2. In a small bowl, mix the chicken, celery, grapes, walnuts, coconut yogurt, apple, lemon juice, herbs, and season with salt and pepper.

3. Slice the avocado and top the seeded bread with the avocado. Top with the chicken salad. Add the arugula and drizzle with a little bit of olive oil, sea salt, and black pepper.