Mustard Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Mustard Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny even on a weekday. Gently poached chicken stays incredibly tender and soaks up the vibrant dressing beautifully, while ripe mango, crisp cucumber, and shredded carrot bring sweetness, crunch, and color to every bite. The dressing is where this recipe really shines — coconut aminos, fresh lime juice, olive oil, grated ginger, and a pinch of turmeric come together into something tangy, savory, and just a little exotic, with zero need for the condiments that so often sneak mustard into otherwise simple vinaigrettes. It's a genuinely clever workaround that doesn't feel like a compromise at all. Scallion greens and torn cilantro round out the salad with a fresh, herby lift, and serving everything in butter lettuce cups makes it feel a little fancy without any extra effort. This one is equally at home as a light lunch, a meal-prep staple, or a crowd-pleasing dish to bring to a summer gathering.

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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 Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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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