0.0 – 0 reviews • Chicken Recipes
| Total: |
12 min |
| Prep: |
9 min |
| Cook: |
3 min |
| Yield: |
4 servings |
Ingredients
- 1/4 cup seasoned rice vinegar*
- 2 ripe, Fresh California Avocados, seeded and peeled
- 3 oz. rice sticks
- 1/2 cup sliced green onion
- 1/2 cup julienned red bell pepper
- 1/2 cup julienned yellow bell pepper
- 1/2 lb. cooked, shredded chicken
- Oil for frying
- 1 dash red pepper flakes
- Green onion, slivered lengthwise, as needed for garnish
Instructions
- Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
- Combine chicken, bell pepper and green onion; fold into reserved dressing.
- Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
- Dice avocado; gently fold into chicken salad.
- Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
689 |
| Total Fat |
59 g |
| Saturated Fat |
7 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
8 g |
| Sugar |
2 g |
| Protein |
14 g |
| Cholesterol |
43 mg |
| Sodium |
89 mg |
