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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.
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