Asian Inspired Chicken Salad
Asian Inspired Chicken Salad
Ingredients
For the Salad
- 1 rotisserie chicken, whole, shredded
- 5 mini cucumbers, sliced into thin rounds
- 2 bunches green onions, white and light green parts thinly sliced
- 1 bunch cilantro, chopped
- 2 jalapeños, diced
- 3 cups Kewpie mayonnaise
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- as needed furikake
For the Fried Eggroll Wraps
- 6 eggroll wrappers, cut in half, then sliced into thin strips
- 2 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 4 Romaine hearts
- as needed chili oil
- as needed fried eggroll wraps, extra, for garnish
Instructions
- 1
Prepare the green onions: Take 2 bunches of green onions. Slice the white and light green parts thinly into strips. For a decorative curl, place them in a container with ice water for about 15 minutes. Otherwise, simply slice them.
⏱️ 5 min
- 2
Slice 5 mini cucumbers into thin rounds.
⏱️ 2 min
- 3
Dice 2 jalapeños, removing seeds if you prefer less heat.
⏱️ 3 min
- 4
Roughly chop 1 bunch of cilantro.
⏱️ 2 min
- 5
Shred the whole rotisserie chicken, ensuring no bones or skin remain.
⏱️ 5 min
- 6
Prepare the eggroll wraps: Take the eggroll wrappers, cut them in half, then slice them into thin strips.
⏱️ 3 min
- 7
Fry the eggroll wraps: Heat about 2 cups of vegetable oil in a deep pan or fryer to approximately 300-310°F. Fry the sliced eggroll wraps in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 300
- 8
Combine ingredients: In a large mixing bowl, add the shredded rotisserie chicken.
⏱️ 1 min
- 9
Add the sauces and seasoning: Drizzle 3 tablespoons of oyster sauce and 2 tablespoons of sesame oil over the chicken. Add 3 cups of Kewpie mayonnaise and a desired amount of furikake.
⏱️ 1 min
- 10
Add the vegetables: Add the prepared green onions, chopped cilantro, and sliced mini cucumbers to the bowl.
⏱️ 1 min
- 11
Mix the first batch: Mix all the ingredients well with a spatula until thoroughly combined and the chicken is evenly coated.
⏱️ 2 min
- 12
Add the fried eggroll wraps: Add a generous amount of the fried eggroll wraps to the mixture for crunch.
⏱️ 1 min
- 13
Add the jalapeños: Add the 2 diced jalapeños to the mixture.
⏱️ 1 min
- 14
Final mix: Mix everything again until all components are evenly distributed. Taste and adjust seasonings if needed.
⏱️ 2 min
- 15
Serve: This chicken salad can be enjoyed in various ways, such as in sandwiches, on crackers, or on toast. For a healthier option, serve it in Romaine hearts as lettuce wraps. Optionally, drizzle with chili oil and top with extra fried eggroll wraps for added crunch.
Kitchen Tools
Asian Inspired Chicken Salad
For the Salad
- 1 rotisserie chicken, whole, shredded
- 5 mini cucumbers, sliced into thin rounds
- 2 bunches green onions, white and light green parts thinly sliced
- 1 bunch cilantro, chopped
- 2 jalapeños, diced
- 3 cups Kewpie mayonnaise
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- as needed furikake
For the Fried Eggroll Wraps
- 6 eggroll wrappers, cut in half, then sliced into thin strips
- 2 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 4 Romaine hearts
- as needed chili oil
- as needed fried eggroll wraps, extra, for garnish
Instructions
- 1
Prepare the green onions: Take 2 bunches of green onions. Slice the white and light green parts thinly into strips. For a decorative curl, place them in a container with ice water for about 15 minutes. Otherwise, simply slice them.
⏱️ 5 min - 2
Slice 5 mini cucumbers into thin rounds.
⏱️ 2 min - 3
Dice 2 jalapeños, removing seeds if you prefer less heat.
⏱️ 3 min - 4
Roughly chop 1 bunch of cilantro.
⏱️ 2 min - 5
Shred the whole rotisserie chicken, ensuring no bones or skin remain.
⏱️ 5 min - 6
Prepare the eggroll wraps: Take the eggroll wrappers, cut them in half, then slice them into thin strips.
⏱️ 3 min - 7
Fry the eggroll wraps: Heat about 2 cups of vegetable oil in a deep pan or fryer to approximately 300-310°F. Fry the sliced eggroll wraps in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 300 - 8
Combine ingredients: In a large mixing bowl, add the shredded rotisserie chicken.
⏱️ 1 min - 9
Add the sauces and seasoning: Drizzle 3 tablespoons of oyster sauce and 2 tablespoons of sesame oil over the chicken. Add 3 cups of Kewpie mayonnaise and a desired amount of furikake.
⏱️ 1 min - 10
Add the vegetables: Add the prepared green onions, chopped cilantro, and sliced mini cucumbers to the bowl.
⏱️ 1 min - 11
Mix the first batch: Mix all the ingredients well with a spatula until thoroughly combined and the chicken is evenly coated.
⏱️ 2 min - 12
Add the fried eggroll wraps: Add a generous amount of the fried eggroll wraps to the mixture for crunch.
⏱️ 1 min - 13
Add the jalapeños: Add the 2 diced jalapeños to the mixture.
⏱️ 1 min - 14
Final mix: Mix everything again until all components are evenly distributed. Taste and adjust seasonings if needed.
⏱️ 2 min - 15
Serve: This chicken salad can be enjoyed in various ways, such as in sandwiches, on crackers, or on toast. For a healthier option, serve it in Romaine hearts as lettuce wraps. Optionally, drizzle with chili oil and top with extra fried eggroll wraps for added crunch.