Asian Crunch Chicken Salad on Crispy Egg Roll Base
This bold, family-friendly recipe combines crispy fried eggroll wrappers with savory chicken, sweet chili sauce, and a fresh Asian salad mix for a quick, satisfying meal perfect for busy weeknights or casual dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: dinner
- Method: Stir-fry with baking/frying components
- Cuisine: American with Asian influences
- Diet: Halal-friendly
Ingredients
1 bag Asian Salad Mix
1 pound chicken tenders (or rotisserie chicken)
4 eggroll wrappers
¼ cup sweet chili sauce
Oil for frying or baking (vegetable or canola)
Instructions
Heat oil in a skillet over medium-high heat. Fry each eggroll wrapper 30–60 seconds per side until golden/crispy. Alternatively, spray wrappers with oil and bake at 350°F (180°C) for 12–15 minutes.
Place fried/baked eggroll strips at the base of serving bowls.
Add Asian salad mix over eggrolls.
Top with shredded chicken and drizzle sweet chili sauce until desired flavor is achieved.
Notes
Use gluten-free soy sauce or tamari for gluten-free version
Bake instead of fry for lighter alternative
Swap chicken with tofu or shrimp
Store leftovers in airtight containers for up to 24 hours