Rice Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Rice Free Tropical Chicken Salad with Mango

Bright, juicy, and loaded 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. Gently poached chicken gets shredded and tossed with sweet mango, crisp cucumber, shredded carrot, and fresh cilantro — a combination that hits every texture you want in a satisfying meal. The dressing is where things really come alive: coconut aminos, fresh lime juice, grated ginger, and a pinch of turmeric create a bright, tangy vinaigrette that ties every ingredient together beautifully. Because the whole dish is built around lean protein, fresh fruit, and vegetables, there's no grain filler needed — it's naturally complete and deeply flavorful without it. Served in butter lettuce cups, it becomes an elegant handheld option; piled into a bowl with extra lime wedges, it's a hearty, no-fuss lunch or dinner. This is exactly the kind of recipe that proves skipping the grain base doesn't mean sacrificing substance or satisfaction.

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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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