Chicken And Avocado Salad

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  • Total: 12 min
  • Prep: 9 min
  • Cook: 3 min
  • Yield: 4 servings
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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


  1. Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
  2. Combine chicken, bell pepper and green onion; fold into reserved dressing.
  3. Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
  4. Dice avocado; gently fold into chicken salad.
  5. Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.

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