Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
860
Calories
42g
Protein
40g
Fat
85g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ Cups Seasoned rice vinegar*
- 1 tsp Red Pepper flakes
- 1 ½ Cups Canola oil
- 3 Pounds Cooked, shredded chicken
- 1 Pound Julienned yellow bell pepper
- 1 Pound Julienned red bell pepper
- 12 oz Sliced green onion
- 1 Pound Rice sticks
- 8 California Avocados
- Green onion, slivered lengthwise - As needed for garnish
- =
Directions
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
5
Dice California Avocados; gently fold into chicken salad.
6
Break up fried rice sticks on serving plate. Mound 1 1/4 cups salad mixture on top of rice sticks. Garnish with green onion slivers.
7
Seasoned rice vinegar contains salt and sugar.
Recipe sourced from
fandom