Honey Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of meal that feels like a vacation on a plate. Ripe mango brings natural sweetness that makes the whole dish sing — no added sweeteners needed, which is exactly what makes it such a smart choice when you're avoiding honey or other liquid sugars. The dressing leans on coconut aminos and fresh lime juice for that savory-tangy balance, with grated ginger and a pinch of turmeric rounding everything out beautifully. Gently poaching the chicken with ginger slices keeps the meat incredibly tender and flavorful without any complicated technique. Once it's shredded and tossed with cucumber, shredded carrot, scallion greens, and torn cilantro, you get a salad that's colorful, crunchy, and genuinely satisfying. Spooning it into butter lettuce cups makes for a stunning presentation, but it's just as good piled into a bowl with extra lime wedges on the side. This one is easy enough for a weeknight but impressive enough to bring to a summer gathering.
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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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