Asian Inspired Chicken Salad
Asian Inspired Chicken Salad
Ingredients
For the Salad
- 1 rotisserie chicken, whole, shredded
- 5 mini cucumbers, sliced
- 2 bunches green onions, thinly sliced or curled
- 1 bunch cilantro, chopped
- 2 jalapenos, diced
- 8 egg roll wrappers, sliced into strips
For the Dressing
- 1 1/2 cups Kewpie mayonnaise, add more if desired
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- 2 tablespoons furikake, to taste
For Frying
- 2 cups oil, for frying, such as vegetable or canola
Instructions
- 1
Start by breaking down the rotisserie chicken. Pull all the meat off the bone and shred it into bite-sized pieces. Set the shredded chicken aside in a large bowl.
⏱️ 5 min - 2
Slice the mini cucumbers into thin rounds and dice the jalapenos. Thinly slice the green onions. For a visual touch, you can place the sliced green onions in a bowl of cold water for a few minutes to make them curl. Chop the cilantro. Set all prepared vegetables aside.
⏱️ 10 min
- 3
Take the egg roll wrappers and slice them into thin strips. Heat the oil in a deep pan or pot to 300°F.
⏱️ 5 min•🌡️ 300
- 4
Carefully fry the egg roll strips in batches for a couple of minutes until they turn golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove the fried strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 300
- 5
To build the salad, add the shredded chicken to a large mixing bowl. Drizzle in the sesame oil and oyster sauce. Add the Kewpie mayonnaise and sprinkle in your desired amount of furikake.
⏱️ 2 min
- 6
Add the sliced cucumbers, diced jalapenos, sliced green onions, and chopped cilantro to the bowl with the chicken. Toss everything together until well combined and evenly coated with the dressing.
⏱️ 2 min
- 7
Right before serving, gently fold in the fried egg roll strips for that desirable crispy texture. Give it one final mix and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Inspired Chicken Salad
For the Salad
- 1 rotisserie chicken, whole, shredded
- 5 mini cucumbers, sliced
- 2 bunches green onions, thinly sliced or curled
- 1 bunch cilantro, chopped
- 2 jalapenos, diced
- 8 egg roll wrappers, sliced into strips
For the Dressing
- 1 1/2 cups Kewpie mayonnaise, add more if desired
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- 2 tablespoons furikake, to taste
For Frying
- 2 cups oil, for frying, such as vegetable or canola
Instructions
- 1
Start by breaking down the rotisserie chicken. Pull all the meat off the bone and shred it into bite-sized pieces. Set the shredded chicken aside in a large bowl.
⏱️ 5 min - 2
Slice the mini cucumbers into thin rounds and dice the jalapenos. Thinly slice the green onions. For a visual touch, you can place the sliced green onions in a bowl of cold water for a few minutes to make them curl. Chop the cilantro. Set all prepared vegetables aside.
⏱️ 10 min - 3
Take the egg roll wrappers and slice them into thin strips. Heat the oil in a deep pan or pot to 300°F.
⏱️ 5 min•🌡️ 300 - 4
Carefully fry the egg roll strips in batches for a couple of minutes until they turn golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove the fried strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 300 - 5
To build the salad, add the shredded chicken to a large mixing bowl. Drizzle in the sesame oil and oyster sauce. Add the Kewpie mayonnaise and sprinkle in your desired amount of furikake.
⏱️ 2 min - 6
Add the sliced cucumbers, diced jalapenos, sliced green onions, and chopped cilantro to the bowl with the chicken. Toss everything together until well combined and evenly coated with the dressing.
⏱️ 2 min - 7
Right before serving, gently fold in the fried egg roll strips for that desirable crispy texture. Give it one final mix and serve immediately.
⏱️ 1 min