Sesame Chicken and Cucumber Salad with Crispy Wrapper Strips

Instructions

1. 1

   Season the chicken breast and cook in a skillet over medium-high heat 6–7 minutes per side until cooked through, then shred it into a large mixing bowl.

2. 2

   Wash and dry the vegetables and herbs. Thinly slice the cucumber and green onion, chop the cilantro, and finely chop the jalapeño after removing its stem and seeds. Add everything to the chicken.

3. 3

   Cut the egg roll wrappers into strips about 1 cm wide and 8 cm long. Separate the strips and divide them into four equal batches.

4. 4

   Heat a 28 cm nonstick frying pan over medium heat for about 2 minutes. Add 10 ml vegetable oil and swirl to coat the base.

5. 5

   Spread one batch of wrapper strips in a single layer. Pan-fry for 2–3 minutes, turning frequently, until golden and crisp on both sides. Transfer to a paper-towel-lined plate. Repeat with the remaining three batches, adding 10 ml oil before each batch; lower the heat if the strips brown too quickly.

6. 6

   Let the strips cool for 3 minutes. Meanwhile, stir the mayonnaise, sesame oil and oyster sauce together in a small bowl, then toss the dressing thoroughly through the chicken and vegetables.

7. 7

   Divide the salad among four plates and scatter the crispy strips over the top immediately before serving. Refrigerate any leftover salad within 2 hours, keeping leftover strips separate so they stay crisp.