California Avocado and Chicken Salad

Ingredients

 * 1 ½ Cups seasoned rice vinegar*
 * 1 tsp red pepper flakes
 * 1 ½ 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
Method

Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.

Combine Chicken, bell pepper, and green onion; fold in reserved dressing.

Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.

Just Before Service

Dice California avocados; gently fold into Chicken salad.

Per Order

Break up fried rice sticks on serving plate. Mound 1 1/4 cups salad mixture on top of rice sticks. Garnish with green onion slivers.


 * seasoned rice vinegar contains salt and Sugar.