Crisp up Leftover Rotisserie Chicken for this Thai Chicken Salad

February 7, 2019

Crispy Thai Chicken Salad

The most flavorful salad you'll have all week.

Course Main Course, Salad
Cuisine Thai
Keyword apple, chicken, cold salad, fish sauce, lime zest, parsley, peanuts, sour cherries, Thai
Author Terry Engels


  • Shredded rotisserie chicken breast meat skin removed
  • 1 cup parsley leaves with tender stems
  • 1 Granny Smith apple cut into matchsticks
  • 1/2 medium onion sliced very thinly
  • ½ cup olive oil
  • ½ cup dried sour cherries
  • ½ cup salted roasted peanuts
  • ¼ cup fresh lime juice
  • ¼ cup fish sauce
  • 1 teaspoon finely grated lime zest
  • Freshly ground black pepper
  • Kosher salt
  • Cooked long-grain white rice for serving


  1. In a skillet, heat olive oil over medium high heat. Now add chicken and cook without flipping for 4 minutes, or until golden. Flip to the other side and brown for 4 more minutes.
  2. In a small bowl, add 2 cups water, a pinch of salt, and onion to soak. Set aside.
  3. Pour chicken and oil into a large heatproof bowl, adding the lime juice, cherries, and fish sauce. Toss to combine. Let cool and marinate.
  4. Drain and rinse the onions 2-3 times through a mesh strainer.
  5. Add the parsley, onion, lime zest, peanuts, and apple to the bowl and give a thorough mix.
  6. Serve and enjoy! 😀



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