Inspired by Thai green papaya salad, this dish incorporates both of the key elements of the classic dish: som, or “sour,” thanks to a lime-juice-based dressing, and tam, or “pounded,” achieved by bashing the green beans before marinating. Summer’s best produce—in the form of juicy nectarines and heirloom tomatoes—and punchy grilled chicken round out the plate. Fair warning, you’ll want to save this recipe for the zesty marinade alone—the green chiles and cilantro combo is great on any protein, as part of this salad or not.
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Ingredients
4 servings
3
green Thai or serrano chiles
4
garlic cloves
1
cup (packed) coarsely chopped cilantro, divided, plus more
8
Tbsp. fresh lime juice, divided
4
Tbsp. plus ¼ cup extra-virgin olive oil, divided
4
Tbsp. brown sugar, divided
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
1½
lb. skinless, boneless chicken thighs
3
Tbsp. fish sauce
12
oz. green beans, trimmed
2
nectarines, cut into ¼”-thick wedges
1
medium heirloom tomato, cut into ¼”-thick wedges
2
Tbsp. salted dry-roasted peanuts
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
