Thai Crispy Chicken Salad

By emtoothfxr

Shahin and boys like it. They add red chili paste to it and mix it all up together. Could be good for pot luck dish

Ingredients

• 1/2 medium red onion, thinly sliced
• Kosher salt
• 1/2 cup olive oil
• Shredded rotisserie chicken breast meat, skin removed -try precooked chicken-less salty
• 1/2 cup dried sour cherries
• 1/4 cup fish sauce
• 1 teaspoon finely grated lime zest
• 1/3 cup fresh lime juice
• 1 Granny Smith apple, cut into matchsticks
• 1 cup parsley leaves with tender stems
• 1/2 cup salted, roasted peanuts
• Freshly ground black pepper
• Cooked long-grain white rice (for serving)

Preparation

Step 1

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.