Crispy Thai Chicken Salad

Name: Crispy Thai Chicken Salad
Yield: 4 Servings
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)

By Rick MartinezPhotography by Alex Lau

October 31, 2016

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Alex Lau

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken. No matter how tempting, and we know you'll be tempted, you cannot stir, toss, agitate, poke, whatever the chicken in any way, or it won't crisp, and you'll just end up with shredded cooked chicken. Which is fine, but this version is so much more fun and flavorful. Check out step-by-step photos here.

Now that you know how to crisp up chicken after making this salad recipe, you’ll be able to use the technique in lots of different ways, but our favorite is to stuff it in a taco or pita for a shawarma-y meal.

Recipe notes

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