California Avocado and Chicken Salad

INGREDIENTS:1 ½ cups seasoned rice vinegar
1 tsp. red pepper flakes
1 ½ cups canola oil
3 quarts cooked, shredded chicken
3 cups julienned yellow bell pepper
3 cups julienned red bell pepper
2 ½ cups sliced green onion
1 lb. rice sticks
8 California avocados
as needed for garnish, green onion, slivered lengthwise DIRECTIONS:Whisk together vinegar

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