Peanut Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Peanut Free Tropical Chicken Salad with Mango

Bright, juicy mango meets tender poached chicken in a salad that tastes like a vacation in every bite. 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 things really sing — coconut aminos, fresh lime juice, olive oil, grated ginger, and a pinch of turmeric come together into something tangy, savory, and just a little exotic. Because every component here is a whole, recognizable ingredient, you never have to second-guess a label or worry about hidden additives that sometimes sneak into store-bought dressings and sauces. Served in butter lettuce cups, it becomes a light and elegant handheld meal; piled into a bowl with extra lime wedges, it's a hearty lunch that doesn't weigh you down. This is the kind of recipe that proves eating fresh and safe doesn't mean sacrificing any of the fun.

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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
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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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