Asian Chicken and Avocado Salad

RH Staff

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 reserved dressing. Deep-fry rice sticks in 2-oz. batches for about 3 seconds; turn, then fry another 3 seconds. Drain well. Just before service, dice avocado; gently fold into chicken salad.

Per order: Break up fried rice sticks on serving plate. Mound 11/4 cups salad on top of rice sticks. Garnish with green onion.

*Seasoned rice vinegar contains salt and sugar.