Artificial Food Coloring Free Tropical Chicken Salad with Mango
Bright, fresh, and bursting with tropical flavor, this chicken salad is the kind of dish that makes you feel like you're eating well without any effort. Every ingredient here is exactly what it says it is — real mango, fresh lime juice, shredded carrot, crisp cucumber — with zero synthetic dyes or artificial colorings hiding anywhere in the mix. That golden hue in the dressing comes entirely from ground turmeric, and the vivid orange and green throughout the bowl is pure produce doing its thing. Poaching the chicken with fresh ginger keeps the meat incredibly tender and subtly fragrant, and the coconut aminos bring a savory depth that ties the whole dressing together. Tossed in butter lettuce cups, it's light enough for a weekday lunch but impressive enough to serve to guests. If you've ever squinted at a bottled dressing label wondering what "color added" actually means, this recipe is your clean-slate answer — every color on the plate earned its place naturally.
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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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