Photo Credit: California Avocado Commission Yield: 24 servings. 1 1/2 cups seasoned rice vinegar* 1 tsp. red pepper flakes 1 1/2 cups canola oil 3 quarts cooked, shredded chicken 3 cups yellow bell pepper, julienne 3 cups red bell pepper, julienne 2 1/2 cups green onion, sliced 1 lb. rice sticks 8 California Avocados (4 lb.) as needed for garnish, green onion Whisk together vinegar and red pepper flakes; whisk in oil. Reserve. Combine chicken, bell pepper and green onion; fold in ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.