CHICKEN AND AVOCADO SALAD

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Chicken And Avocado Salad image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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