Cindy's Table - Everyday To Gourmet on NBC CT

Grilled Chicken, Tomato and Avocado Stack
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  • 2 (4-ounce) boneless and skinless chicken breast halves
  • 3 tablespoons Paleo Mayonnaise (optional)
  • 2 large beefsteak tomatoes, sliced
  • 1 large Avocado, thinly sliced into 8 pieces
  • 1/4 red onion, thinly sliced
  • Romaine or your favorite lettuce
  • Sea salt and Pepper
  • 1 tablespoon Olive Oil a little more to drizzle
  • Fresh herbs for garnish, optional


  1. Take chicken breasts and season with salt and pepper
  2. Heat a saute pan and set to medium heat, add olive oil then add chicken. Cook for 4 minutes on each side (until each side is brown)
  3. When done put on a poultry board and let cool
  4. Take each plate and line the bottom with your lettuce
  5. Slice tomatoes, avocado and chicken
  6. Add a little Paleo Mayo in the middle while building your stack
  7. Taking each ingredient create a stack and add the red onion slices on top
  8. You may want to drizzle a little olive oil or fresh herbs on the top


Cindy Barbieri
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One comment

  1. THIS is my kind of lunch!!! LOVE LOVE LOVE!!

    Comment by Annette Guasp on January 21, 2012 at 10:54 pm


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