Chicken and California Avocado Salad

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Serves: 24
1 1/2  cups  seasoned rice vinegar*
tsp.  Red pepper flakes
1 1/2  cups  canola oil
lb.  cooked, shredded chicken
cups  Yellow bell pepper, julienned
cups  Red bell pepper, julienned
2 1/2  cups  Green onion, sliced
lb.  rice sticks
lb.  ripe, Fresh California Avocados*
  As needed  Green onion, slivered lengthwise, for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
  2. Combine chicken, bell pepper and green onion; fold in reserved dressing.
  3. Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
  4. Just Before Service: Dice avocado; gently fold into chicken salad.

Per Order

  1. Break up fried rice sticks on serving plate. Mound 1-1/4 cups salad on top of rice sticks.
  2. Garnish with green onion.


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