Lemongrass Chicken Salad with Tamarind Dressing

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

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.

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour dressing over salad and toss gently. Garnish with 1/4 cup chopped fresh mint. Serve immediately.

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.

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