Artificial Flavors Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes you feel like you're eating well without any effort or compromise. Every component is built from whole, recognizable ingredients — ginger-poached chicken, ripe mango, crisp cucumber, shredded carrot, and a zippy lime dressing — so there's no guesswork about what's actually in your bowl. That matters more than people realize, because bottled dressings and pre-seasoned proteins are common hiding spots for synthetic flavor additives that have no business being in a simple salad. Here, the dressing comes together in minutes with coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric, delivering real depth without anything artificial. The poaching method keeps the chicken incredibly tender and lets the fresh ginger do the heavy lifting on flavor. Tossed together and served in butter lettuce cups with extra lime on the side, this is a meal that's as beautiful as it is clean.
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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
- 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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