8 each 4-ounce Free Range Skinless Chicken Breasts, grilled and diced

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4 Fresh California Avocados, diced

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2 each Carrots, peeled and julienned

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12 each Shiitake mushrooms, sliced

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1 oz. canola oil

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As needed Salt and pepper

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1 bunch Green onions, sliced

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4 heads Romaine lettuce, shredded

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1/2 cup Mung bean sprouts

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1/2 cup Pea sprouts

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1/2 bunch cilantro, chopped

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1 tsp. sesame oil

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1 tsp. rice wine vinegar

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1 tsp. Fish sauce or salt to taste

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1 Tbsp. Miso paste

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2 tsp. Sambal chili paste

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1 tsp. brown sugar

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1 clove garlic

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.