Thai Green Papaya Salad with Grilled Chicken
A vibrant Southeast Asian salad built on julienned green papaya and carrots, dressed in a balanced fish sauce-lime vinaigrette and topped with grilled chicken marinated in coconut milk and garlic. Crispy fried taro and shallots add textural contrast, while fresh herbs and roasted peanuts complete the dish. Serve at room temperature for lunch or as a light dinner. This version emphasizes charred grilled chicken and homemade scallion oil, the dish beyond typical som tam preparations.
Ingredients
- 4 cilantro stems
- 3 garlic cloves
- ½ teaspoon kosher salt
- 14 ounce coconut milk, canned
- 2 tablespoon fish saucesoy sauce1:1veganpescatarianfish-freeadds glutenadds soy
umami substitute; adds wheat allergen
Full guide → - 3 tablespoon granulated sugar
- kosher salt, to taste
- ground white pepper, to taste
- 1 ½ pound boneless skinless chicken thighs
- 2 tablespoon canola oil
- 6 scallions, thinly sliced
- 1 ¼ cup canola oil
- 1 teaspoon kosher salt
- 2 tablespoon granulated sugar
- ¼ cup fish saucesoy sauce1:1veganpescatarianfish-freeadds glutenadds soy
umami substitute; adds wheat allergen
Full guide → - ½ cup fresh lime juice
- 1 garlic clove, minced
- ⅓ cup scallion oil
- 4 Thai chile peppers, thinly sliced
- 1 cup canola oil, for frying
- 1 cup taro, julienned
- 4 cup green papaya, julienned, about 0.5 medium
- 1 cup carrots, julienned, about 2 small
- ½ cup mint leaves, torn
- ½ cup cilantro leaves
- ½ cup crispy shallotscrispy garlic chips1:1
similar texture and umami
- ⅓ cup roasted unsalted peanuts, chopped
Instructions
- 1
Puree cilantro stems, garlic cloves, salt, coconut milk, fish sauce and sugar until smooth.
- 2
Season marinade with salt and white pepper.
- 3
Combine chicken with marinade in a bowl, cover and chill for at least 2 hours or overnight.
- 4
Heat oil in a medium saucepan over medium-high heat, add scallions and salt, then remove from heat.
- 5
Once bubbling stops, pour oil into a bowl set over an ice bath to cool.
- 6
Strain cooled scallion oil through a fine-mesh strainer and set aside.
- 7
Whisk sugar, fish sauce and lime juice in a mixing bowl until sugar dissolves.
- 8
Add minced garlic, scallion oil and sliced Thai chiles to the dressing and whisk well.
- 9
Remove chicken from marinade, allowing excess to drip off, and let rest at room temperature for 30 minutes.
- 10
Heat canola oil in a small saucepan over medium-high heat, add taro and fry until crisp and golden brown.
- 11
Transfer fried taro to a paper towel-lined plate and season with salt.
- 12
Heat oil in a grill pan over medium-high heat.
- 13
Working in batches, grill chicken until lightly charred on one side, then flip and cook until charred and cooked through.
- 14
Remove chicken from heat and rest for 10 minutes, then slice thinly.
- 15
Combine papaya, carrots, mint, cilantro, peanuts and grilled chicken slices in a large mixing bowl.
- 16
Add half the vinaigrette and toss gently to coat.
- 17
Add half the fried taro and toss again.
- 18
Garnish with remaining taro and crispy shallots.
Tips
Marinate chicken overnight for deeper flavor penetration; even 2 hours yields good results if time is limited.
Do not overdress the salad; add vinaigrette gradually and toss gently to keep vegetables crisp and prevent sogginess.
Fry taro just before assembly to maintain crispness; store it separately until final garnish.
Good to Know
Store leftover salad components separately: refrigerate grilled chicken sliced and wrapped for up to 3 days; store dressing in an airtight container for up to 5 days; keep fried taro in an airtight container at room temperature for up to 2 days to preserve crispness. Toss salad components fresh just before serving.
Marinate chicken overnight in the refrigerator. Prepare scallion oil and dressing up to 1 day ahead; store both in separate airtight containers. Julienne vegetables and tear herbs up to 4 hours ahead and store in separate sealed containers with paper towels to absorb excess moisture.
Serve at room temperature or lightly chilled. Portion into shallow bowls and garnish immediately with crispy shallots and remaining taro. Offer extra dressing and lime wedges on the side for guests to adjust flavor. Pairs well with jasmine rice, sticky rice or spring rolls.
Common Mistakes
Overdress the salad to avoid wilted, soggy vegetables; add dressing incrementally and toss gently.
Skip the 30-minute chicken rest at room temperature to avoid dense, rubbery texture when grilling.
Fry taro more than 3 minutes to avoid burnt, acrid flavor; monitor color closely.
Omit the ice bath for scallion oil to avoid cloudy, broken oil that won't emulsify properly in dressing.
Substitutions
Vegan Options
umami substitute; adds wheat allergen
Full guide →Nut-Free Alternatives
General Alternatives
similar texture and umami
FAQ
Can I make this without fish sauce?
Yes. Replace fish sauce with soy sauce in a 1:1 ratio for umami depth, though the flavor profile shifts slightly toward a saltier, less pungent dressing. Add a squeeze of lime to brighten the taste.
What if I don't have a grill pan or can't grill the chicken?
Bake marinated chicken at 190C until cooked through (about 20-25 minutes), then sear briefly in a hot skillet for char marks. Alternatively, broil on high for 6-8 minutes per side. Charring is preferred but not essential.
How long will the salad keep after assembly?
Eat within 30 minutes of assembly to preserve crispness of vegetables and fried taro. The dressing will soften the papaya and carrots if left longer than 1 hour refrigerated.