Low Sugar Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of meal that feels indulgent without a single gram of added sugar anywhere in sight. The natural sweetness comes entirely from ripe mango, which pairs beautifully with crisp cucumber, shredded carrot, and a zippy lime-ginger dressing built on coconut aminos instead of the sweetened soy sauces that can quietly sneak sugar into an otherwise clean dish. Poaching the chicken with fresh ginger slices keeps the protein incredibly tender and subtly aromatic, so every bite has real depth. The dressing pulls everything together with turmeric, lime juice, and olive oil — bold, tangy, and completely free of any sweeteners. Tossed with scallion greens and torn cilantro, the whole bowl is vibrant and herbaceous in the best way. Serving it in butter lettuce cups makes it feel a little fancy, but it works just as well straight from a bowl for a no-fuss weeknight dinner. This is the kind of recipe that proves eating without added sugar never has to mean eating without flavor.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp fine sea salt
- 3 slices fresh ginger (each about ¼ inch thick)
For the dressing
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For the salad
- 2 ripe mangoes, peeled and diced into ¾-inch pieces (about 2 cups)
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 2 medium carrots, peeled and shredded (about 1 cup)
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves, roughly torn
For serving
- 4 large butter lettuce leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and add enough cold water to cover by 1 inch. Add the salt and ginger slices. Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 14–16 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 let it rest for 10 minutes. Discard the poaching liquid and ginger slices.
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