California Avocado and Chicken Salad

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California Avocado and Chicken Salad

Serves: 24


	Ingredients 1-1/2 cups seasoned rice vinegar* 1 tsp red pepper flakes 1-1/2 cups canola oil 3 lbs (3 qts) cooked, shredded chicken 1 lb (3 cups) julienned yellow bell pepper 1 lb (3 cups) julienned red bell pepper 12 oz (2-1/2 cups) sliced green onion 1 lb rice sticks 8 (4 lbs) California avocados Green onion, slivered lengthwise, as needed for garnish

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.

Photo and Recipe Courtesy of The California Avocado Commission.