Paleo Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Bright, juicy mango meets tender poached chicken in a salad that feels like a vacation on a plate. The chicken is gently simmered with fresh ginger slices until perfectly cooked through, then shredded and tossed with crisp cucumber, shredded carrot, scallion greens, and torn cilantro for a bowl that's as colorful as it is satisfying. The dressing is where this recipe really shines — coconut aminos stand in for soy sauce, delivering that savory depth without any grain or legume concerns, while fresh lime juice and turmeric tie everything together with a bright, golden finish. Every single ingredient here is whole-food and grain-free, so there's no need to scrutinize labels or swap anything out. Serving it in butter lettuce cups adds a satisfying crunch and keeps things light, though it's just as good piled into a bowl on its own. This is the kind of recipe that proves eating this way doesn't mean sacrificing bold, exciting flavor — it just means building it from better ingredients.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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