Nitrate & Nitrite Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes healthy eating feel genuinely exciting. The chicken is gently poached with fresh ginger slices until perfectly tender, then shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fragrant cilantro — a combination that hits every note of sweet, savory, and herby at once. The dressing leans on coconut aminos and fresh lime juice instead of soy sauce or any processed condiments, which means every ingredient in this bowl is naturally free of synthetic preservatives and curing agents. That matters more than it might seem, because many bottled dressings and store-bought deli proteins quietly sneak in additives that people following a clean, nitrate-free approach are specifically trying to avoid. Here, you control every component from start to finish. A pinch of ground turmeric gives the dressing a warm golden hue and a subtle earthiness that ties the whole salad together beautifully. Serve it piled into butter lettuce cups for a light, elegant presentation, or just eat it straight from the bowl — either way, it disappears fast.
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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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