AIP Friendly Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

AIP Friendly Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of meal that feels indulgent while ticking every box for a healing, elimination-style way of eating. The chicken is gently poached with fresh ginger slices, which keeps it incredibly tender and infuses a subtle warmth without relying on any nightshade-based spices or seed-derived seasonings. Coconut aminos stand in beautifully for soy sauce in the dressing, delivering that savory depth alongside fresh lime juice, olive oil, and turmeric — all ingredients that are squarely on the approved list. Ripe mango brings natural sweetness that makes the whole bowl feel almost like a treat, balanced by cool cucumber, shredded carrot, and bright cilantro. The dressing comes together in minutes while the chicken rests, so the whole thing moves quickly and easily for a weeknight dinner. Served in butter lettuce cups, it becomes a handheld, no-fuss meal that looks impressive enough for guests. This one makes four servings, so it's also a smart option for meal prep lunches that actually stay exciting.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
3 slices fresh ginger (each about ¼ inch thick)

For the dressing

2 tbsp coconut aminos
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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