Emulsifier Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Emulsifier Free Tropical Chicken Salad with Mango

Bright, juicy mango meets tender poached chicken in a salad that tastes like a vacation on a plate. The dressing is where this recipe really shines for anyone avoiding emulsifiers — it's simply whisked together from coconut aminos, fresh lime juice, extra-virgin olive oil, grated ginger, and turmeric, with zero need for store-bought condiments that often sneak in lecithin or other additives. Because the chicken is gently poached with fresh ginger slices, it stays incredibly moist and picks up a subtle warmth that plays beautifully against the sweet mango and crisp cucumber. Shredded carrot, scallion greens, and torn cilantro add color and crunch in every forkful. Served in butter lettuce cups, the whole thing feels light and fresh without sacrificing any satisfaction. It comes together with straightforward pantry staples and whole ingredients, so you know exactly what's going into your bowl.

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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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