Chicken Tostadas with Avacado

1 large white onion, sliced
2 tablespoons extra virgin olive oil
2 ripe avocados from Mexico, halved, pitted, peeled and mashed
2 ripe avocados from Mexico, halved, pitted, peeled and diced
2 cups shredded rotisserie chicken breast meat
3/4 cup salsa verde (green tomatillo salsa)
8 pre-made hard shell tostadas
Juice of one lime
1/8 teaspoon salt
2 medium red tomatoes, diced
2 green onions, sliced
1/2 cup cilantro leaves
In a large skillet over medium high heat combine the sliced onions and extra virgin olive oil. Sauté the onions until they become soft and translucent. While the onions are cooking, prepare your mashed avocados by combining in a small mixing bowl with the lime juice and salt. Set aside. Once the onions are soft, reduce the heat to low and add the shredded chicken and salsa verde. Stir to combine, and continue cooking until the chicken and salsa have warmed. Make your tostadas by spreading 1/4 cup of your mashed avocado mixture on each tostada, then top with 1/2 cup of the chicken-onion-salsa mixture. Finish each tostada by topping with a 1/4 cup of diced avocado, a spoonful of diced tomato, a few green onion slices and a few cilantro leaves.