bonappetit4.7
Som-Tam-Style Chicken Salad
This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Purée 3 green Thai or serrano chiles, 4 garlic cloves, ½ cup coarsely chopped cilantro, 3 Tbsp. fresh lime juice, 2 Tbsp. olive oil, 1 Tbsp. brown sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a blender until smooth. Pour marinade into a large bowl.
(packed) coarsely chopped cilantro, divided, plus more1 cup. fresh lime juice, divided8 Tbsp. brown sugar, divided4 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
2
Make 3 short shallow slits across smoother side of each skinless, boneless chicken thigh (1½ lb. total) and place in bowl with marinade; turn to coat. Let sit at room temperature at least ⏱️ 30 minutes, or cover and chill up to ⏱️ 12 hours. If chilling, let sit at room temperature ⏱️ 1 hour before cooking.
3
Whisk 3 Tbsp. fish sauce, ¼ cup olive oil, and remaining 5 Tbsp. fresh lime juice and 3 Tbsp. brown sugar in a large bowl; season dressing with salt.
(packed) coarsely chopped cilantro, divided, plus more1 cup. fish sauce3 Tbsp. fresh lime juice, divided8 Tbsp. brown sugar, divided4 Tbsp
4
Place 12 oz. green beans, trimmed, in a large resealable plastic bag, close, and smash with a rolling pin until most of the beans are bruised. Add to bowl with dressing along with 2 nectarines, cut into ¼"-thick wedges and toss to coat. Chill while you cook the chicken.
(packed) coarsely chopped cilantro, divided, plus more1 cup. green beans, trimmed12 oznectarines, cut into ¼"-thick wedges2
5
Heat remaining 2 Tbsp. olive oil in a large cast-iron skillet over medium-high. Remove chicken from marinade, letting excess drip back into bowl; cook until browned and cooked through, 5–⏱️ 7 minutes per side. Transfer to a cutting board; let rest 5–⏱️ 10 minutes. Thinly slice.
6
Drain beans and nectarines over a small bowl to catch dressing. Return to large bowl; add chicken, 1 medium heirloom tomato, cut into ¼"-thick wedges, and ½ cup coarsely chopped cilantro and toss to coat.
(packed) coarsely chopped cilantro, divided, plus more1 cupnectarines, cut into ¼"-thick wedges2medium heirloom tomato, cut into ¼"-thick wedges1
7
Transfer salad to a platter and drizzle some dressing over. Crush 2 Tbsp. salted dry-roasted peanuts and scatter over along with more cilantro.
(packed) coarsely chopped cilantro, divided, plus more1 cup. salted dry-roasted peanuts2 Tbsp
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