Som Tam (Green Papaya Salad) with Grilled Chicken

Known for its lively mix of crunch, heat and acidity, som tam is Thailand’s green papaya salad, made by bruising firm unripe papaya with a sharp dressing of lime, fish sauce, chilli and palm sugar. The salad is typically served freshly tossed, so the papaya stays crisp while the tomatoes, beans and peanuts catch the savoury-sour dressing. Here it is paired with grilled chicken thighs, giving the dish enough substance for dinner without losing its fresh, punchy character. The result is bright, salty, spicy and lightly sweet, with charred chicken alongside a salad that is best eaten soon after mixing.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai salad with grilled chicken
Flavor profile Tangy • Salty-savoury • Hot
Techniques Pounding • Grilling • Raw tossing
Key equipment Mortar and pestle • Grill
Spice level Hot
Time commitment Under 1 hour

Why this recipe works

  • Bright, punchy dressing: Lime, fish sauce, chilli and palm sugar create the sour, salty, hot and lightly sweet balance that defines som tam.
  • Crunch with substance: Firm shredded papaya, bruised beans and crushed peanuts keep the salad crisp, while grilled chicken makes it satisfying enough for dinner.
  • Pounded, not just tossed: Using a mortar and pestle helps dissolve the sugar, crush the chilli and lightly bruise the vegetables so the dressing coats everything evenly.

Get the most out of this recipe

Adjust the heat

  • For less heat: Shake out the chilli seeds before pounding, or use less dried chilli and build the heat gradually.
  • For more fire: Pound in extra dried chilli a little at a time, tasting the dressing before tossing it through the papaya.
  • Keep the dressing balanced: If the chilli becomes too dominant, adjust with extra lime or sweetness rather than diluting the dressing.

Ingredient notes

  • Use unripe papaya: Choose a firm, green papaya with pale flesh; ripe papaya will be too soft and sweet for the crisp salad texture.
  • Dissolve the sugar fully: Palm sugar gives a rounded sweetness, but it needs to be pounded and mixed well so the dressing is smooth rather than gritty.
  • Let fish sauce lead the seasoning: Fish sauce provides the main savoury saltiness, so taste the dressing before adding anything else salty.

Texture tips

  • Toss close to serving: Dress the papaya shortly before eating so it absorbs flavour while still keeping its crunch.
  • Rest the chicken: Let the grilled thighs rest before slicing so the juices settle and the meat stays moist.
  • Add peanuts at the end: Fold most of the peanuts through just before serving and scatter the rest on top for the best crunch.

Make-ahead tips

  • Prep components in advance: The papaya, beans and tomatoes can be prepared ahead, but keep them undressed until close to serving.
  • Store salad and chicken separately: Keep the grilled chicken and dressed salad in separate airtight containers to preserve texture as much as possible.
  • Reheat safely: Reheat the chicken in a 180°C (355°F) oven until piping hot throughout, or serve it cold with the salad.

Equipment you'll need

Chef’s knife Cutting board Grill Mixing bowl Mortar and pestle Tongs
Ingredients

Grilled chicken

Som tam salad

Instructions
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  1. Finely crush the garlic in a mortar and pestle, then stir in the fish sauce and squeeze in the juice from half the lime. Add the chicken thighs and turn to coat, then set aside while you prep the salad.
  2. Trim the green beans and cut them into 3 to 4 cm lengths. Halve the cherry tomatoes. Peel the papaya, remove the seeds, then shred the flesh into fine matchsticks.
  3. Heat a grill to medium-high. Grill the chicken for 5 to 7 minutes per side, until nicely charred and cooked through. Rest for 5 minutes, then slice.
  4. In the mortar and pestle, pound the palm sugar with the dried red chilli to break it down, then squeeze in the remaining lime juice and mix until the sugar dissolves. Add the green beans and lightly bruise them so they take on the dressing. Tip into a mixing bowl and add the papaya and cherry tomatoes, then toss well.
  5. Roughly crush the roasted peanuts and fold most through the salad, reserving a little for the top. Serve the som tam alongside the sliced grilled chicken, finishing with the remaining peanuts.

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Recipe notes

Tips

  • For the best crunch, use firm, unripe papaya and shred it finely so it soaks up the dressing without going soggy.
  • If you are sensitive to heat, shake out the seeds from the dried red chilli before pounding, or use just 1 chilli.
  • If serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot throughout.

Substitutions

  • Replace chicken thighs with chicken breast for a leaner option; reduce grilling time and cook just until the centre is no longer pink.
  • Replace palm sugar with light brown sugar for a similar sweetness and easier dissolving.
  • Replace roasted peanuts with cashew nuts for a softer crunch and a slightly buttery flavour.

Storage

  • Refrigerate up to 2 days
  • Store the salad and chicken separately in airtight containers. The salad will soften as it sits; for best texture, add the roasted peanuts just before serving. Reheat the chicken in a 180°C (355°F) oven until piping hot, or eat it cold.

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Recipe overview

  • Servings: 2 servings
  • Total time: 40min (30min active)
  • Difficulty: Medium
  • Cuisine: Thai
  • Allergens:
    Fish Peanuts
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Equipment you'll need

Chef’s knife Cutting board Grill Mixing bowl Mortar and pestle Tongs
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