California Avocado and Chicken Salad

Ingredients

• 1½ cups seasoned rice vinegar
• 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

1. Whisk together vinegar and red pepper flakes; whisk in oil.
2. Reserve.
3. Combine chicken, bell pepper, and green onion; fold in reserved dressing.
4. Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds.
5. Drain well.
6. Just before service dice California avocados; gently fold into chicken salad.
7. Per order break up fried rice sticks on serving plate.
8. Mound 1¼ cups salad mixture on top of rice sticks.
9. Garnish with green onion slivers.