Eggless Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes you feel like you're eating well without any effort or sacrifice. 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 come together: coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric create a bright, slightly tangy vinaigrette that ties all those bold flavors into one cohesive bowl. Because the dressing is built entirely from pantry staples and citrus, there's no mayo or creamy binder in sight — which means it's naturally free from eggs without any substitutions or workarounds. That also makes it lighter and more refreshing than a traditional chicken salad, especially on a warm day. Serve it piled into butter lettuce cups for a beautiful presentation, or just scoop it straight into a bowl with extra lime wedges on the side.
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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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