Dairy Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Dairy 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 until perfectly tender, then shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and fresh cilantro — a combination that hits every texture you could want. The dressing is where things really sing: coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric come together into something tangy, a little savory, and completely free of any dairy. That matters more than you might think with salads like this, since creamy dressings and cheese crumbles are often the default — here, the bold citrus-ginger vinaigrette does all the heavy lifting without a drop of cream or butter in sight. Served in butter lettuce cups, it becomes a light and elegant meal; piled into a bowl, it's a satisfying lunch that holds up beautifully. A squeeze of extra lime over the top right before eating takes the whole thing to another level.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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