Introduction

This Asian Crunch Chicken Salad combines tender, flavorful chicken with a crisp egg roll base for a delightful texture contrast. It’s a quick and easy dish perfect for a light lunch or a fun appetizer that’s bursting with bold flavors.

A white round plate holds a crispy golden-brown square base with a fresh mixed salad layer on top, featuring chopped green and purple cabbage, shredded carrots, and lettuce. On top of the salad, there are several pieces of crispy fried shrimp coated with a shiny red sweet chili sauce, garnished with chopped green herbs. The plate is set on a blue and white patterned cloth, which lies on a white marbled surface. In the background, a white bowl filled with more salad is partially visible in the upper left, and a small white bowl containing a red dipping sauce is on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag Asian Salad
1 pound chicken tenders (Rotisserie or any cooked chicken will also work)
4 eggroll wrappers (fried or baked)
¼ cup sweet chili sauce
Oil for frying or baking the eggroll wrappers

Instructions

Step 1: Heat enough oil in a medium skillet over medium-high heat to cover the bottom of the pan. Alternatively, lightly spray or brush both sides of each egg roll wrapper with oil for baking or air frying. Fry each wrapper in 350℉ heated oil, cooking each side for 30 to 60 seconds until golden and crispy. Remove and drain on paper towels.
Step 2: Place the Asian salad mix in a large bowl or bag and toss with the included dressing or ingredients to evenly coat.
Step 3: Toss the chicken tenders in sweet chili sauce, using about 2 tablespoons for every 2 tenders, or to your desired taste. You can also simply drizzle the sauce over the chicken if preferred.
Step 4: Assemble by placing the dressed Asian salad on each crispy egg roll wrapper, then top with the sauced chicken tenders. Serve immediately to maintain the crunch.

Tips & Variations

Use leftover rotisserie chicken or grilled chicken breasts for an easy shortcut.
For a lighter option, bake or air fry the egg roll wrappers instead of frying.
Add sliced almonds or toasted sesame seeds for extra crunch and flavor.
Try swapping sweet chili sauce with a peanut or soy-ginger dressing for a different twist.

Storage

Because the egg roll base is crispy, store salad components separately if you plan to keep leftovers. The salad and chicken will keep in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently and assemble fresh just before serving to maintain the crisp texture.

How to Serve

The dish shows one crispy golden-brown fried wonton wrapper placed flat on a white plate, topped with a colorful mix of chopped lettuce, shredded purple cabbage, and thin strips of carrot, creating a fresh, crunchy salad layer. On top of the salad are two pieces of golden, crunchy fried chicken coated slightly with a glossy orange sauce and garnished with small pieces of green cilantro and thin crunchy strips. In the background, there is a blur of a white bowl with a red sauce and another bowl with mixed salad on a white marbled surface, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens instead of the Asian salad mix?

Absolutely! A mix of shredded cabbage, carrots, and snap peas can work well, or any crunchy slaw blend you prefer.

What if I don’t want to fry the egg roll wrappers?

You can lightly brush or spray them with oil and bake at 350℉ for about 5-7 minutes until crisp, or use an air fryer following similar timing. This keeps the dish lighter without losing the crunch.