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 ...

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