Chicken And Avocado Salad

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

Directions

  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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