Black Pepper Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Black Pepper 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 fresh ginger slices and sea salt, keeping it incredibly tender before it gets shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fragrant cilantro. The dressing is where things really sing — coconut aminos, fresh lime juice, olive oil, grated ginger, and a touch of turmeric come together into something tangy, savory, and just a little exotic. For anyone avoiding black pepper, this recipe is a genuine win because the heat and depth typically provided by pepper are replaced entirely by ginger and turmeric, so there's no sense of anything missing. Store-bought salads and dressings are notorious for sneaking in ground pepper, making this homemade version a much safer and more satisfying choice. Serve it piled into butter lettuce cups for a light, elegant presentation or just scoop it straight into a bowl with extra lime wedges on the side. It's fresh, colorful, and genuinely craveable.

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!