High Fructose Corn Syrup Free Tropical Chicken Salad with Mango
Sweet, juicy mango meets tender poached chicken in a salad that tastes like a vacation on a plate. Every ingredient here is whole and unprocessed — fresh produce, olive oil, lime juice, and coconut aminos standing in for soy sauce — so there's no sneaky sweetener hiding in the dressing the way there often is in bottled sauces and store-bought marinades. The chicken is gently simmered with fresh ginger slices, which keeps it incredibly moist and infuses it with a subtle warmth before it ever meets the bright, turmeric-laced lime dressing. Shredded carrot, crisp cucumber, and torn cilantro add color and crunch in every forkful, while the scallion greens keep things fresh without overpowering the tropical fruit. Spooned into butter lettuce cups, the whole thing becomes a light, handheld meal that feels a little fancy without any real effort. It's the kind of recipe that proves clean eating doesn't have to mean boring eating — this bowl is genuinely exciting.
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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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