Lemongrass Chicken Salad with Tamarind Dressing

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled chicken strips tossed with fresh herbs and a tangy tamarind dressing for a refreshing Cambodian-inspired meal. This Asian recipe, ready in about 30 minutes, pairs chicken breast, lemongrass, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 20 min Cook: 10 min Serves 4 Cambodian cuisine 220 cal/serving

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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

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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.