California Avocado Chinese Chicken Salad

Ingredients

 * ½ Cup sesame oil
 * ½ Cup cider vinegar
 * 2 Tbsp soy sauce
 * 1 tsp salt
 * 1 tsp garlic powder
 * 2 Pounds boneless Chicken breasts, skinned, cooked and shredded
 * 8 green onions, finely chopped
 * vegetable oil as needed
 * 5 oz rice sticks (mei fun)
 * 4 oz peanuts, finely chopped
 * 2 heads iceberg lettuce, shredded
 * 5 California avocados, seeded, peeled and sliced

Directions
In small bowl, mix together sesame oil, cider vinegar, soy sauce, salt and garlic powder. Set aside.

Place shredded Chicken and onions in a large mixing bowl.

Reserve half cup of oil and vinegar mixture and add the remaining portion to the Chicken and chopped onions.

Cover and refrigerate for two hours.

Put 4 inches of vegetable oil into deep skillet and heat to 375°F over medium heat.

Fry the rice sticks, a small amount at a time. Remove as soon as puffed. Drain on paper towels.

In medium bowl, toss the shredded lettuce with the reserved oil and vinegar mixture.

When ready to serve, toss Chicken, lettuce, rice sticks and peanuts together.

Top with California avocado slices.