Paraben Free Tropical Chicken Salad with Mango
Bright, juicy, and loaded with fresh produce, this tropical chicken salad is the kind of meal that feels like a vacation on a plate. 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. Every single ingredient here is whole and unprocessed, which matters a lot when you're avoiding synthetic preservatives and additives that sneak into so many bottled dressings and packaged proteins. Instead of a store-bought sauce, the dressing comes together from coconut aminos, fresh lime juice, olive oil, grated ginger, and a pinch of turmeric — nothing hidden, nothing questionable. The result is a tangy, slightly sweet, deeply savory coating that ties all those vibrant colors and textures together beautifully. Served in butter lettuce cups with extra lime wedges on the side, it's light enough for a warm afternoon but satisfying enough to call a full meal. Clean ingredients, bold flavor, and zero compromises — this one earns a permanent spot in the rotation.
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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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