Pecan Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny even on a Tuesday night. The chicken is gently poached with ginger slices until perfectly tender, then shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and fragrant cilantro. A zippy lime-and-coconut-aminos dressing ties everything together with a hit of citrus and a subtle warmth from turmeric and fresh grated ginger. Many store-bought salads and restaurant versions sneak in nuts for crunch or texture, but this one delivers plenty of both through the vegetables and fruit alone — no substitutions needed. Served in butter lettuce cups, it becomes a light and elegant handheld meal; piled into a bowl, it's a satisfying lunch that holds up beautifully. The whole thing comes together with simple, clean ingredients and straightforward steps, making it just as weeknight-friendly as it is impressive enough for guests.
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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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