California Avocado and Chicken Salad

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== Ingredients ==
* 1½ cups seasoned rice vinegar seasoned rice vinegar contains salt and sugar
* 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 ==
# 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 1¼ cups salad mixture on top of rice sticks.
# Garnish with green onion slivers.
== Notes ==
Category:Chicken Recipes
Category:Green onion Recipes
Category:Hass avocado Recipes
Category:Red bell pepper Recipes
Category:Seasoned rice vinegar Recipes
Category:Yellow bell pepper Recipes