Cut in half and remove the pit. Spoon the flesh with a spoon out of the skin.
Cut the flesh into small cubes.
Chop the red onion very finely.
Chop the chicken into small cubes.
Avocado red onion topping
Combine the avocado with a teaspoon of lemon juice (so the avocado won't discolor).
Mix the onion with the avocado.
Smoked chicken salad
Whisk the yogurt, mayonnaise, ginger syrup, turmeric, and curry to a smooth sauce. Taste and add some ginger syrup or salt and pepper if necessary.
Mix the smoked chicken cubes with the sauce.
Put a little arugula on the plate.
Grab a cooking ring with a diameter of 2½ inches (7 cm) and place it on top of the arugula.
Fill about half the ring with the chicken salad. If it is very moist let it drain.
Fill the rest of the form with the red onion avocado mixture.
Take the ring carefully of the salad. Make sure that you clean the ring before preparing the plates well so that the layers remain visible. Repeat for all plates.
Mix the avocado with the lemon juice so it won't brown.
Cut the ingredients very small. Then you get even more flavor.
Let the chicken drain from the sauce before adding it to the ring. If the chicken is too wet, the tower will collapse.
You can make this salad in advance. The smoked chicken with sauce can be made a day in advance and kept in an airtight container in the refrigerator. The avocado onion mixture can be made a few hours before eating. This mixture also has to be stored in an airtight container in the refrigerator. By doing so you'll only have to assemble the salad just before serving your starter.