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INGREDIENTS:1 ½ cups seasoned rice vinegar
1 tsp. red pepper flakes
1 ½ cups canola oil
3 quarts cooked, shredded chicken
3 cups julienned yellow bell pepper
3 cups julienned red bell pepper
2 ½ cups sliced green onion
1 lb. rice sticks
8 California avocados
as needed for garnish, green onion, slivered lengthwise DIRECTIONS:Whisk together vinegar and red pepper flakes; whisk in oil. Reserve. Combine chicken, bell pepper and green onions; 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 California Avocados; gently fold into chicken salad. Per order, break up fried rice sticks on serving plate. Place 1 ¼ cups salad on top of rice sticks. Garnish with green onion slivers. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION