Shredded rotisserie chicken breast meatskin removed
1cupparsley leaves with tender stems
1Granny Smith applecut into matchsticks
1/2medium onionsliced very thinly
½cupolive oil
½cupdried sour cherries
½cupsaltedroasted peanuts
¼cupfresh lime juice
¼cupfish sauce
1teaspoonfinely grated lime zest
Freshly ground black pepper
Kosher salt
Cooked long-grain white ricefor serving
Instructions
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.
In a small bowl, add 2 cups water, a pinch of salt, and onion to soak. Set aside.
Pour chicken and oil into a large heatproof bowl, adding the lime juice, cherries, and fish sauce. Toss to combine. Let cool and marinate.
Drain and rinse the onions 2-3 times through a mesh strainer.
Add the parsley, onion, lime zest, peanuts, and apple to the bowl and give a thorough mix.