Crispy Thai Chicken Salad

apple cherry chicken fish sauce lime onion parsley peanut rice salad basics

Rick Martinez

4 Servings

Source

Ingredients

½ medium red onion, thinly sliced

Kosher salt

½ cup olive oil

Shredded rotisserie chicken breast meat, skin removed (or save skin for Chicken Stew)

½ cup dried sour cherries

¼ cup fish sauce

1 teaspoon finely grated lime zest

¼ cup fresh lime juice

1 Granny Smith apple, cut into matchsticks

1 cup parsley leaves with tender stems

½ cup salted, roasted peanuts

Freshly ground black pepper

Cooked long-grain white rice (for serving)

Method

Toss onion, 2 tsp. salt, and 2 cups water in a medium bowl. Let sit at room temperature until ready to use.

Heat oil in a medium nonstick skillet over high until oil shimmers. Cook chicken, undisturbed, until golden brown on 1 side, about 3 minutes. Carefully turn and cook until golden brown, about 3 minutes. Transfer chicken and oil to a large heatproof bowl. Add cherries, fish sauce, and lime juice and toss to combine. Let cool.

Drain onion; rinse and drain again. Add onion, apple, parsley, peanuts, and lime zest to chicken mixture and toss to combine; season with salt and pepper. Serve with rice alongside.