Lactose 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. Poaching the chicken with fresh ginger slices keeps the meat incredibly tender and subtly fragrant — no dry, rubbery results here. The dressing is where things really sing: coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric come together into something tangy, savory, and just a little exotic. Every ingredient in this recipe is naturally free of dairy, so there's no need to swap anything out or second-guess a label. Ripe mango adds bursts of sweetness that play beautifully against the crisp cucumber, shredded carrot, and bright cilantro. Served in butter lettuce cups, it becomes a light and elegant handheld meal; piled into a bowl, it's a satisfying lunch or dinner that comes together without any fuss. A squeeze of lime right before eating ties the whole thing together and makes the flavors pop.
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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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