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

 * 1) In small bowl, mix together sesame oil, cider vinegar, soy sauce, salt and garlic powder.
 * 2) Set aside.
 * 3) Place shredded chicken and onions in a large mixing bowl.
 * 4) Reserve half cup of oil and vinegar mixture and add the remaining portion to the chicken and chopped onions.
 * 5) Cover and refrigerate for two hours.
 * 6) Put 4 inches of vegetable oil into deep skillet and heat to 375°f over medium heat.
 * 7) Fry the rice sticks, a small amount at a time.
 * 8) Remove as soon as puffed.
 * 9) Drain on paper towels.
 * 10) In medium bowl, toss the shredded lettuce with the reserved oil and vinegar mixture.
 * 11) When ready to serve, toss chicken, lettuce, rice sticks and peanuts together.
 * 12) Top with California avocado slices.