BHA & BHT Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. The chicken is gently poached with fresh ginger slices, keeping it tender and flavorful without relying on any packaged seasonings or processed shortcuts that often sneak in unwanted preservatives. Every single ingredient here — from the ripe mango and crisp cucumber to the coconut aminos and fresh lime juice — is whole and unprocessed, which is exactly what you want when avoiding synthetic antioxidants like BHA and BHT that commonly hide in shelf-stable dressings, bottled sauces, and pre-seasoned proteins. The dressing comes together in minutes with a whisk, layering tangy citrus, a hint of turmeric, and a savory depth from the coconut aminos that tastes far more complex than the short ingredient list suggests. Shredded carrots, scallion greens, and torn cilantro add color and crunch, while the diced mango brings a natural sweetness that ties everything together beautifully. Serve it piled into butter lettuce cups for a light, handheld meal or toss it into a bowl with extra lime wedges for a more substantial lunch — either way, it disappears fast.
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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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