Citric Acid Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Citric Acid Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with color, this tropical chicken salad is the kind of dish that feels like a vacation on a plate. The combination of sweet mango, crisp cucumber, shredded carrot, and fresh cilantro makes every bite layered and satisfying without relying on any of the processed sauces or condiments that so often sneak in unwanted additives. Poaching the chicken with fresh ginger keeps the meat incredibly tender and subtly fragrant, and it's a technique that requires nothing more than a saucepan and a little patience. The dressing leans on coconut aminos and fresh lime juice for that savory-bright balance, which means you get real, clean flavor from whole ingredients you can actually verify. For anyone navigating sensitivities around citric acid — which hides in everything from bottled dressings to canned fruit — building this salad from scratch puts you fully in control of every component. Served in butter lettuce cups, it's light enough for a warm afternoon but filling enough to count as a proper meal. It's the kind of recipe you'll find yourself making on repeat all summer long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!