Gut Friendly Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Gut Friendly 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, which keeps it incredibly moist and infuses a subtle warmth without any harsh cooking fats or heavy sauces. A zippy dressing built from coconut aminos, fresh lime juice, olive oil, and turmeric ties everything together — no soy, no refined sugars, just clean, vibrant flavor that's easy on a sensitive digestive system. Shredded carrot, crisp cucumber, and scallion greens add satisfying crunch and variety, while fresh cilantro brings a herby lift that makes every bite feel alive. Turmeric and ginger both appear twice in this recipe — once in the poaching liquid and once in the dressing — so their soothing, anti-inflammatory qualities are woven throughout the whole dish. Served in butter lettuce cups, it becomes a light, hand-held meal that's as fun to eat as it is nourishing. This is the kind of recipe that proves eating with your gut in mind never has to feel like a compromise.

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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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