Chicken And Avocado Salad

2019-06-18
  • Yield : 4 servings
  • Prep Time : 9m
  • Cook Time : 3m
  • Ready In : 12m
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Ingredients

  • 1/4 cup seasoned rice vinegar*
  • 2 ripe, Fresh California Avocados, seeded and peeled
  • 3 oz. rice sticks
  • 1/2 cup sliced green onion
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned yellow bell pepper
  • 1/2 lb. cooked, shredded chicken
  • Oil for frying
  • 1 dash red pepper flakes
  • Green onion, slivered lengthwise, as needed for garnish

Method

Step 1

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

Step 2

Combine chicken, bell pepper and green onion; fold into reserved dressing.

Step 3

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

Step 4

Dice avocado; gently fold into chicken salad.

Step 5

Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.

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