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Chicken and Avocado Salad

Chicken and Avocado Salad
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

An Asian-inspired chicken salad with delicious Fresh California Avocados.


Serving Size: 4

1/4 cups seasoned rice vinegar*
1 dash red pepper flakes
As needed Oil for frying
1/2 lb. cooked, shredded chicken
1/2 cups julienned yellow bell pepper
1/2 cups julienned red bell pepper
1/2 cups sliced green onion
3 oz. rice sticks
2 ripe, Fresh California Avocados, seeded and peeled
As needed Green onion, slivered lengthwise, as needed for garnish

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  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.

Serving Suggestions:
Serve with chopsticks and a fortune cookie for extra fun.

Beverage Pairings:
Try with hot or iced green tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Seasoned rice vinegar contains salt and sugar.

Recipe Tags


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