California Avocado season has ended.

Chicken and California Avocado Salad

Total time:


Prep time:


Cook time:


Chicken and California Avocado Salad



Serves: 24

1 1/2 cups seasoned rice vinegar*
1 tsp. Red pepper flakes
1 1/2 cups canola oil
3 lbs. cooked, shredded chicken
3 cups Yellow bell pepper, julienned
3 cups Red bell pepper, julienned
2 1/2 cups Green onion, sliced
1 lb. rice sticks
4 lbs. ripe, Fresh California Avocados*
As needed Green onion, slivered lengthwise - as needed for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
  2. Combine chicken, bell pepper and green onion; fold in reserved dressing.
  3. Deep fry rice sticks in 2-ounce batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
  4. Just Before Service: Dice avocado; gently fold into chicken salad.

Per Order

  1. Break up fried rice sticks on serving plate. Mound 1-1/4 cups salad on top of rice sticks.
  2. Garnish with green onion.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(3 Ratings)