Chicken and avocado salad

Delight your taste buds with a flavorful chicken and avocado salad. Fresh ingredients combined for a delicious and healthy meal option.

Ingredients:

• 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

Instructions:

1. Mix vinegar and red pepper flakes with a whisk; stir in oil. Set aside.
2. Mix chicken, bell pepper, and green onion together; gently incorporate into the reserved dressing.
3. Fry rice sticks in hot oil in two separate batches for approximately 3 seconds; flip, then fry for an additional 3 seconds. Remove excess oil by draining well.
4. Cut avocado into small cubes; carefully mix into the chicken salad.
5. Crush fried rice sticks onto a serving plate. Pile the salad on top of the rice sticks. Decorate with green onion.

Summary:

• Calories: 2753 kcal
• Fat: 236 g
• Protein: 57 g
• Carbs: 114 g
• Potassium: 2842 mg
• Magnesium: 200 mg