Crispy Thai Chicken Salad
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 information
Yield
4 Servings
Ingredients
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.
Step 2
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.
Step 3
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.
