Thai Lemongrass Seasoning

Crispy Thai Chicken Salad

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 tablespoon THAI LEMONGRASS SEASONING

• 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)

 

• RECIPE PREPARATION

• 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 totes fine, but this version is so much more fun and flavorful.

 

• 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. Seasoning chicken with THAI LEMONGRASS SEASONING than 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.