Gluten Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Gluten Free Tropical Chicken Salad with Mango

Bright, juicy mango meets tender poached chicken in a salad that feels like a vacation on a plate. The chicken is gently simmered with fresh ginger slices until perfectly cooked through, then shredded and tossed with crisp cucumber, shredded carrot, scallion greens, and torn cilantro — a lineup that's naturally free of gluten without any substitutions required. The dressing is where things really sing: coconut aminos stand in for soy sauce and bring that savory depth without any wheat, while fresh lime juice and a pinch of turmeric give it a tangy, golden finish. Every single ingredient here is whole and unprocessed, so there's no label-reading anxiety or worry about hidden gluten sneaking in through a sauce or seasoning packet. Spooned into butter lettuce cups, it becomes a light and elegant meal; served in a bowl, it's hearty enough to stand on its own. The combination of sweet fruit, bright citrus, and warming ginger makes this feel far more exciting than your average weeknight salad, and it comes together with surprisingly little effort.

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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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