Burmese-Style Chicken Salad with Tamarind Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Burmese salad combining tender shredded chicken with crisp vegetables and a tangy tamarind dressing. This asian-inspired chicken ready in about 15 minutes pairs cooked chicken breast, shredded, cucumber, julienned, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 15 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp lime juice, 1 tsp brown sugar, 1/4 tsp red chili flakes, and 2 tbsp water until the sugar dissolves and dressing is smooth.
  2. Step 2: In a large mixing bowl, combine 2 cups shredded cooked chicken breast, 1 medium julienned cucumber, 1 medium julienned carrot, 3 chopped green onions, and 1/4 cup chopped fresh mint leaves.
  3. Step 3: Pour the tamarind dressing over the salad ingredients and toss gently until everything is evenly coated.
  4. Step 4: Transfer the salad to a serving bowl and sprinkle 1/3 cup chopped roasted peanuts on top for crunch.
  5. Step 5: Serve immediately as a refreshing light meal or accompaniment.

Frequently asked questions

How long does Burmese-Style Chicken Salad with Tamarind Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese-Style Chicken Salad with Tamarind Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber, julienned from drying out.

Can I substitute ingredients in Burmese-Style Chicken Salad with Tamarind Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese-Style Chicken Salad with Tamarind Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese-Style Chicken Salad with Tamarind Dressing?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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