Carrageenan Free Tropical Chicken Salad with Mango
Bright, juicy, and loaded with fresh produce, this tropical chicken salad is the kind of dish that makes eating clean feel genuinely exciting. 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 — every bite hits a different note. The dressing is where things really sing: coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric come together into something tangy, savory, and just a little exotic. Carrageenan is a common additive in processed dressings, dairy-based sauces, and even some packaged deli meats, which makes store-bought salads a minefield if you're trying to avoid it. This recipe sidesteps all of that by building everything from scratch with whole, recognizable ingredients — nothing processed, nothing hidden. Served in butter lettuce cups, it's light enough for lunch but satisfying enough to anchor a full meal, and the lime wedges on the side let you dial up the brightness right at the table.
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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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