Beef 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 somewhere warm and sunny even on a Tuesday night. The chicken is gently poached with ginger slices until perfectly tender, then shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and a handful of fresh cilantro. What really pulls it all together is the zippy lime and coconut aminos dressing — it's got a subtle warmth from turmeric and grated ginger that makes every bite feel layered and intentional. Coconut aminos stand in beautifully for soy sauce here, adding that savory depth without any unexpected ingredients sneaking in. Served in butter lettuce cups, it becomes a light and elegant handheld meal; piled into a bowl, it's a satisfying lunch that holds up well. This is the kind of recipe that looks impressive but comes together with straightforward steps and a short ingredient list you can feel good about.
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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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