Cinnamon Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Cinnamon Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that feels like a vacation on a plate. Gently poached chicken stays incredibly tender thanks to a simple stovetop simmer with fresh ginger slices, and the result shreds beautifully into every bite. The dressing leans on coconut aminos and fresh lime juice for a savory-tangy punch, with a whisper of turmeric and grated ginger rounding everything out — no warming spices that could cause concern. Ripe mango brings natural sweetness, while cucumber, shredded carrot, scallion greens, and torn cilantro keep the texture lively and the flavors clean. So many store-bought dressings and spice blends sneak in unexpected ingredients, but here you control every element from start to finish. Served in butter lettuce cups, it makes a stunning light meal; piled into a bowl with extra lime wedges, it's equally satisfying. This is the kind of recipe you'll come back to all summer long.

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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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