Crispy Thai Chicken Salad

• 1/2 red onion
• 1 pinch salt
• 1/2 cup olive oil
• 1 chicken breast meat
• 1/2 cup dried sour cherries
• 1/4 cup fish sauce
• 1 teaspoon grated lime zest
• 1 Granny smith apple cut into matchsticks
• 1 cup parsely
• 1/2 cup peanuts, salted roasted
• 1 pinch black pepper
• 1 long grain rice

1. Toss onion, 2 tsp. salt, and 2 cups water in a medium bowl. Let sit at room temperature until ready to use.
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.
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.

red onion, salt, olive oil, chicken, sour cherries, fish sauce, lime zest, apple, peanuts, black pepper, long grain rice

Taken from www.epicurious.com/recipes/member/views/crispy-thai-chicken-salad-58b83b105ba3ef147a4bfd78 (may not work)