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Chicken And Avocado Salad
Total:
12 min
Prep:
9 min
Cook:
3 min
Yield:
4 servings
Total:
12 min
Prep:
9 min
Cook:
3 min
Yield:
4 servings

Ingredients

Directions

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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