1.Combine 1 tablespoon of the oil, tamarind, honey, sauce, rind, juice, garlic and chicken in large bowl, cover; refrigerate 3 hours or overnight.
2.Place ingredients for honey lime dressing in screw-top jar; shake well.
3.Heat remaining oil in large frying pan; cook chicken mixture, in batches, until cooked through. Stand 5 minutes; slice chicken thickly. Cover to keep warm.
4.Meanwhile, place dressing in large bowl with remaining ingredients; toss gently to combine.
5.Divide salad among plates; top with chicken.