Capsaicin Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Capsaicin Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes healthy eating feel genuinely exciting. The chicken is gently poached with ginger slices and salt, which keeps it incredibly tender and infuses it with a subtle warmth that plays beautifully against the sweet mango and crisp cucumber. A zippy lime-and-coconut-aminos dressing ties everything together with tangy, savory depth — and because it's built entirely from whole, simple ingredients, there's no need to scan labels for hidden heat sources. Capsaicin hides in a surprising number of dressings, spice blends, and even store-bought rotisserie chicken seasonings, so making this from scratch puts you fully in control. Shredded carrots add a satisfying crunch, scallion greens bring a mild oniony note, and torn cilantro lifts the whole bowl with herby freshness. Serve it in butter lettuce cups for a light, elegant presentation or pile it into a bowl for something more casual — either way, it disappears fast.

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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 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
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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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