Oats Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Oats Free Tropical Chicken Salad with Mango

This vibrant salad is a full-on flavor vacation — sweet mango, crisp cucumber, shredded carrot, and tender poached chicken all tossed in a bright lime and coconut aminos dressing that hits every note at once. The ginger-poached chicken is the kind of technique that sounds fancy but is genuinely low-effort, and it keeps the meat incredibly juicy and delicate. Fresh turmeric and grated ginger in the dressing give the whole bowl a warm, golden depth that makes it taste like way more than the sum of its parts. For anyone navigating grain-free eating, this is the kind of recipe that proves you are not missing out — every ingredient here is naturally free of grains and cereals, no substitutions needed. Served in butter lettuce cups, it becomes a handheld, crowd-pleasing situation that works just as well for a weeknight dinner as it does for entertaining. The cilantro and scallion greens scattered throughout keep things fresh and a little herby, balancing the sweetness of the mango beautifully. A squeeze of lime right before eating ties everything together and makes the whole bowl sing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!