Chestnut Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Chestnut Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes a weeknight feel like a vacation. Gently poached chicken breasts stay incredibly tender thanks to a slow simmer with fresh ginger slices, and once shredded, they soak up every drop of the zesty coconut aminos and lime dressing. Ripe mango brings natural sweetness, while shredded carrot, cucumber, and scallion greens add satisfying crunch and color to every forkful. A pinch of turmeric gives the dressing a warm golden hue and a subtle earthiness that ties the whole bowl together beautifully. Every single ingredient here is naturally free from tree nuts and related allergens — no label-scanning required, just clean, whole foods from start to finish. Serve it piled into butter lettuce cups for a light, handheld meal, or scoop it straight into a bowl with extra lime wedges on the side. It's fresh, it's vibrant, and it's the kind of salad people actually ask you to make again.

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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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