Low Histamine Mango Chicken Salad

Total time55 min

Prep time20 min

Cook time20 min

Bright, juicy mango meets tender poached chicken in a salad that feels like a warm-weather celebration on a plate. The chicken is gently simmered with bay leaves until perfectly cooked, then shredded and tossed with crisp butter lettuce, shredded carrots, fresh herbs, and sweet diced mango — a combination that's as colorful as it is satisfying. Managing histamine levels often means steering clear of fermented, aged, or processed ingredients, and every component here is fresh and simply prepared, which is exactly what makes this recipe such a reliable choice. The light dressing — just apple cider vinegar, olive oil, a touch of honey, and salt — pulls everything together without relying on anything shelf-stable or suspect. Fresh cilantro and mint add a fragrant lift that makes the whole bowl feel lively and restaurant-worthy. It comes together quickly once the chicken is poached, and it serves four, making it an easy weeknight dinner or a meal-prep win you'll actually look forward to eating.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Ingredient note
On a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid boneless skinless chicken breasts, please tap it and change its rating to Red.
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
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3 tbsp olive oil
1 tsp honey
¼ tsp salt

For the salad

2 ripe mangoes, peeled and diced (about 2 cups)
Ingredient note
Mango can prompt the body to release its own histamine. This recipe only uses about 3 oz (82 g) per serving. If you prefer to always avoid mangos, please tap it and change its rating to Red.
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.

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