Lemongrass Chicken Salad with Tamarind Dressing
Grilled chicken strips tossed with fresh herbs and a tangy tamarind dressing for a refreshing Cambodian-inspired meal. This cambodian-inspired asian ready in about 30 minutes blends chicken breast, stalk lemongrass, green onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 300g chicken breast
- 1 stalk lemongrass
- 3 green onions
- 100g cherry tomatoes
- 1/2 cucumber
- 1 tbsp tamarind paste
- 1 tsp fish sauce
- 1/2 tsp palm sugar
- 2 tbsp water
- 1/4 cup fresh mint
- 1 lime
- 1 tsp cooking oil
Instructions
- Step 1: Heat 1 tsp cooking oil in a pan over medium heat. Add 300g sliced chicken breast and cook for 5 minutes until golden and cooked through. Set aside.
- Step 2: In a small bowl, whisk 1 tbsp tamarind paste, 1 tsp fish sauce, 1/2 tsp palm sugar, and 2 tbsp water until sugar dissolves. Add juice of 1 lime.
- Step 3: In a large bowl, combine cooked chicken, 1 finely grated lemongrass stalk, 3 sliced green onions, 100g halved cherry tomatoes, and 1/2 sliced cucumber.
- Step 4: Pour dressing over salad and toss gently. Garnish with 1/4 cup chopped fresh mint. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Chicken Salad with Tamarind Dressing take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemongrass Chicken Salad with Tamarind Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemongrass 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 Lemongrass 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 Lemongrass Chicken Salad with Tamarind Dressing?
Cambodian asian 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.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
