Hazelnut Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Hazelnut Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes a weeknight feel like a vacation. The chicken is gently poached with ginger slices until perfectly tender, then shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and fragrant cilantro — a combination that hits every texture and flavor note you want in a warm-weather meal. The dressing brings it all together with coconut aminos, fresh lime juice, olive oil, and a touch of turmeric for a golden, tangy finish that's completely free of any nut-based oils or sauces. For anyone navigating tree nut concerns, this recipe is a genuinely safe and satisfying option — every single ingredient is straightforward and easy to verify at the store. Serve it piled into butter lettuce cups for a light, handheld presentation, or just scoop it straight into a bowl with extra lime wedges on the side. It's the kind of salad that disappears fast, so you may want to double the batch.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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