PCOS Friendly Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

PCOS Friendly Tropical Chicken Salad with Mango

Bright, juicy, and loaded with color, this tropical chicken salad hits every note you want in a feel-good meal — fresh fruit, crisp vegetables, tender poached chicken, and a zingy lime-ginger dressing that ties it all together. Managing PCOS often means keeping a close eye on inflammation and blood sugar, and this recipe is built with exactly that in mind. The lean poached chicken provides clean protein, while mango, cucumber, and shredded carrot bring natural sweetness and fiber without any refined sugars or processed ingredients in sight. Coconut aminos stand in for soy sauce, keeping the dressing grain-free and lower in sodium, and a touch of turmeric adds its well-known anti-inflammatory properties right into the base of the dish. The olive oil and fresh ginger round things out with healthy fats and a little extra gut-friendly warmth. Served in butter lettuce cups, it's light enough to feel refreshing but satisfying enough to actually keep you full. This is the kind of recipe that makes eating for your hormones feel genuinely exciting rather than like a compromise.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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