California Avocado and Chicken Salad

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  1. Whisk together vinegar and red pepper flakes; whisk in oil.
  2. Reserve.
  3. Combine chicken, bell pepper, and green onion; fold in reserved dressing.
  4. Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds.
  5. Drain well.
  6. Just before service dice california avocados; gently fold into chicken salad.
  7. Per order break up fried rice sticks on serving plate.
  8. Mound 1¼ cups salad mixture on top of rice sticks.
  9. Garnish with green onion slivers.