Gelatin Free 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 somewhere warm and sunny — even if you're just at your kitchen table. The chicken is gently poached with ginger slices until perfectly tender, then shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fresh cilantro for a bowl that's as colorful as it is satisfying. The dressing pulls everything together beautifully — coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric give it a bright, savory-citrusy kick with just a hint of warmth. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it's just clean, whole food from start to finish. Serving it in butter lettuce cups adds a fun, handheld element, though it's equally great spooned into a bowl with extra lime wedges on the side. This one is light enough for a weekday lunch but impressive enough to bring to a summer gathering without anyone feeling like they're missing out.
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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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