Coconut Free Mango Chicken Salad

Total time55 min

Prep time20 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt
2 bay leaves

For the dressing

2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
3 tbsp olive oil
1 tsp honey
¼ tsp salt

For the salad

2 ripe mangoes, peeled and diced (about 2 cups)
1 head butter lettuce, leaves torn into bite-sized pieces
2 medium carrots, peeled and shredded
¼ cup fresh cilantro leaves
2 tbsp fresh mint leaves, roughly torn
3 scallions, green tops only, thinly sliced

Instructions

1
Place the chicken breasts in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 tsp salt and the bay leaves. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and discard the bay leaves and poaching liquid. Let the chicken rest for 10 minutes, then shred or slice into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!