Ingredients

• 1/4 cup seasoned rice vinegar*
• 2 ripe, Fresh California Avocados, seeded and peeled
• 3 oz. rice sticks
• 1/2 cup sliced green onion
• 1/2 cup julienned red bell pepper
• 1/2 cup julienned yellow bell pepper
• 1/2 lb. cooked, shredded chicken
• Oil for frying
• 1 dash red pepper flakes
• Green onion, slivered lengthwise, as needed for garnish

Instructions

1. Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
2. Combine chicken, bell pepper and green onion; fold into reserved dressing.
3. Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
4. Dice avocado; gently fold into chicken salad.
5. Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.