MSG Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that feels like a vacation on a plate. The combination of sweet mango, crisp cucumber, shredded carrot, and fragrant cilantro makes every bite colorful and satisfying. One of the trickiest parts of avoiding added glutamates is finding a soy sauce substitute that still delivers depth — here, coconut aminos step in beautifully, bringing a mild savory note without any of the additives found in conventional soy sauce. The dressing comes together with fresh lime juice, olive oil, grated ginger, and a pinch of turmeric, so every ingredient is clean and easy to verify. The chicken is gently poached with fresh ginger slices and sea salt, keeping it tender and flavorful without relying on any seasoning packets or store-bought broths that can hide unwanted additives. Serve it piled into butter lettuce cups for a light, handheld meal or toss it into a bowl for something a little more substantial. It's fresh, vibrant, and genuinely hard to stop eating.
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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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