Anti Inflammatory Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Anti Inflammatory Tropical Chicken Salad with Mango

Bright, juicy, and loaded with color, this tropical chicken salad is the kind of meal that genuinely makes you excited to eat well. The chicken is gently poached with fresh ginger slices, which keeps it tender and infuses it with a subtle warmth that plays beautifully against the sweet mango and crisp cucumber. Turmeric and fresh ginger show up again in the dressing alongside lime juice, olive oil, and coconut aminos — a combination that delivers bold, tangy flavor while leaning on ingredients long celebrated for their anti-inflammatory properties. Shredded carrot, scallion greens, and torn cilantro round out the salad with texture and freshness in every bite. Everything gets tossed in that zippy dressing and served in butter lettuce cups or bowls, making it as easy to plate as it is to devour. There are no processed sauces or inflammatory seed oils here — just whole, clean ingredients working together in a way that feels indulgent without the guilt. It's the kind of recipe you'll come back to on repeat, especially when you want something that tastes like a treat but genuinely supports how you feel.

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
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
See all
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.

Want the full recipe?

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