Barley Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Barley Free Tropical Chicken Salad with Mango

Bright, juicy, and loaded with fresh produce, this tropical chicken salad is the kind of dish that makes you feel like you're eating well without any effort. Gently poached chicken stays incredibly tender thanks to a simple ginger-infused simmer, and once it's shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fresh cilantro, the whole bowl comes alive with color and texture. The dressing — built on coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric — is punchy and bright without relying on any grain-based sauces or condiments that could sneak in unwanted ingredients. That matters more than you'd think, because soy sauce and many bottled Asian-style dressings often contain grain derivatives that aren't always obvious on the label. Every component here is naturally clean and straightforward, so you can toss it together with total confidence. Serve it piled into butter lettuce cups for a light lunch or spoon it into a bowl with extra lime wedges for something a little more substantial. Either way, it disappears fast.

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
½ tsp fine sea salt
3 slices fresh ginger (each about ¼ inch thick)

For the dressing

2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
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!