Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I originally planned to make this avocado chicken salad by mixing it all together and serving it like you would expect a chicken salad to be served, but then I opted to class it up a bit and serve it as stacked layers. The result is a simple yet gorgeous presentation that could easily be served at any meal where you want to impress with a nice appetizer.
2 tablespoons oil, divided
4 chicken breasts, cubed
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon Gefen Garlic Powder (optional)
3 red onions, sliced
2 avocados, cubed
1 lemon or lime (optional)
veggie chips, such as Heaven and Earth, for garnish
Heat one tablespoon oil in a skillet over medium heat. Add chicken, season with salt, pepper and garlic powder, and cook for five minutes. Add red onion and mix. Cook another seven to 10 minutes, or until chicken is cooked through.
Combine avocado with remaining tablespoon oil and season with salt and pepper to taste. Use a fork to partially mash the avocado while leaving some chunks.
Use a stacker or metal ring to layer chicken and avocado. Add a squeeze of lemon or lime juice and garnish with veggie chips.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation