Brazil Nut Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Brazil Nut 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 somewhere warm and sunny even on a Tuesday night. Gently poached chicken — simmered with fresh ginger slices until perfectly tender — gets shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and fragrant cilantro for a bowl that's as colorful as it is satisfying. The dressing is where things really sing: coconut aminos, fresh lime juice, olive oil, grated ginger, and a pinch of turmeric come together into something tangy, savory, and just a little exotic. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Served in butter lettuce cups, it becomes a light and elegant handheld situation; piled into a bowl with extra lime wedges, it's a hearty lunch or dinner that doesn't feel like a compromise. The whole thing comes together with minimal cooking and maximum flavor, which makes it an easy go-to whenever you want something fresh and vibrant without a lot of fuss.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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