This crunchy Asian chicken salad combines shredded rotisserie chicken with crispy fried egg roll strips, fresh cucumbers, and scallions in a creamy sesame-oyster dressing. The standout feature is the crispy egg roll strips that add textural contrast and elevate a simple salad into restaurant-quality fare.
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Shred the meat from the rotisserie chicken, discarding the skin and bones. Set the shredded meat aside.
Slice the mini cucumbers, finely dice the jalapeño, and julienne the scallions.
For extra curl and crispness, place the julienned scallions in a bowl of ice water while you prepare the other ingredients. This step is optional.
Slice the egg roll wrappers into thin, noodle-like strips.
Heat vegetable oil in a pot to 300°F. Fry the egg roll strips for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and set aside.
In a large mixing bowl, combine the shredded chicken, sesame oil, oyster sauce, Japanese mayonnaise, and furikake seasoning.
Add the chopped cilantro, drained scallions, sliced cucumbers, and about half of the crispy egg roll strips to the bowl.
Gently mix everything together until well combined. Garnish with the remaining crispy strips before serving.
Store dressed salad in an airtight container up to 2 days; keep egg roll strips separate and add just before eating. Reheat strips in a 350°F oven for 2–3 minutes to re-crisp if needed.
deep skillet or wok for frying egg rolls · thermometer (optional, for monitoring oil temperature)
Shred the chicken and prep vegetables up to 1 day ahead, but fry the egg roll strips just before serving to keep them crispy. Dress the salad right before eating.
Poached, grilled, or pan-seared chicken breast works well. Use about 3 cups shredded chicken. Store-bought cooked chicken thighs add more flavor.
Yes, brush with oil and bake at 400°F for 8–10 minutes until golden. They won't be quite as crispy as fried, but it's a lighter alternative.
No. It adds umami and a slight chili kick, but you can skip it or substitute with toasted sesame seeds and a pinch of chili flakes.
Fry them no more than 30 minutes before serving, store them uncovered at room temperature, and add them to individual bowls just before eating rather than mixing into the whole salad.
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