California Avocado and Chicken Salad

Ingredients

 * 1½ cups seasoned rice vinegar
 * 1 tsp red pepper flakes
 * 1½ cups canola oil
 * 3 pounds cooked, shredded chicken
 * 1 pound julienned yellow bell pepper
 * 1 pound julienned red bell pepper
 * 12 oz sliced green onion
 * 1 pound rice sticks
 * 8 California avocados
 * green onion, slivered lengthwise - as needed for garnish

Directions

 * 1) Whisk together vinegar and red pepper flakes; whisk in oil.
 * 2) Reserve.
 * 3) Combine chicken, bell pepper, and green onion; fold in reserved dressing.
 * 4) Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds.
 * 5) Drain well.
 * 6) Just before service dice california avocados; gently fold into chicken salad.
 * 7) Per order break up fried rice sticks on serving plate.
 * 8) Mound 1¼ cups salad mixture on top of rice sticks.
 * 9) Garnish with green onion slivers.