Som-tam-style chicken salad
Indulge in a vibrant Som-tam-style chicken salad bursting with zesty flavors and fresh ingredients. A perfect fusion of spicy, sweet, and tangy notes.
Ingredients:
- green Thai or serrano chiles
- garlic cloves
- cup (packed) coarsely chopped cilantro, divided, plus more
- Tbsp. fresh lime juice, divided
- Tbsp. plus ¼ cup extra-virgin olive oil, divided
- Tbsp. brown sugar, divided
- tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- lb. skinless, boneless chicken thighs
- Tbsp. fish sauce
- oz. green beans, trimmed
- nectarines, cut into ¼"-thick wedges
- medium heirloom tomato, cut into ¼"-thick wedges
- Tbsp. salted dry-roasted peanuts
Instructions:
- Blend together 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 you get a smooth mixture. Transfer the marinade into a large bowl.
- Create 3 small shallow cuts across the smoother side of each skinless, boneless chicken thigh (1½ lb. total) and place them in the bowl with the marinade; coat the chicken pieces evenly. Allow it to rest at room temperature for at least 30 minutes or refrigerate for up to 12 hours. If refrigerating, let it sit at room temperature for 1 hour before cooking.
- Mix together 3 Tbsp. fish sauce, ¼ cup olive oil, and the remaining 5 Tbsp. fresh lime juice and 3 Tbsp. brown sugar in a large bowl; season the dressing with some salt.
- Put 12 oz. green beans, trimmed, in a large resealable plastic bag, seal it, and crush the beans with a rolling pin until most of them are slightly crushed. Add them to the bowl with the dressing along with 2 nectarines, sliced into ¼"-thick wedges, and toss everything together. Chill while you prepare the chicken.
- Heat the remaining 2 Tbsp. olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip back into the bowl; cook the chicken until browned and thoroughly cooked, about 5-7 minutes on each side. Transfer the chicken to a cutting board and let it rest for 5-10 minutes before thinly slicing it.
- Drain the beans and nectarines over a small bowl to collect the dressing. Return them to the large bowl; add the chicken, 1 medium heirloom tomato sliced into ¼"-thick wedges, and ½ cup coarsely chopped cilantro and mix everything well.
- Transfer the salad to a serving platter and drizzle some of the dressing over the top. Crush 2 Tbsp. salted dry-roasted peanuts and sprinkle them along with more cilantro over the salad.
Summary:
- Calories: 3033 kcal
- Fat: 232 g
- Protein: 132 g
- Carbs: 118 g
- Potassium: 3650 mg
- Magnesium: 397 mg