Rye Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Rye Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with color, this tropical chicken salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny no matter what the weather is doing outside. The chicken is gently poached with fresh ginger slices until perfectly tender, then shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fresh cilantro for a bowl that's as beautiful as it is satisfying. The dressing is where things really sing — coconut aminos, fresh lime juice, olive oil, grated ginger, and a touch of turmeric come together into something tangy, savory, and just a little exotic. Coconut aminos do the heavy lifting here in place of conventional soy-based sauces, which means the whole dish stays naturally free from grain-based additives that can sneak into store-bought dressings and marinades. Every single ingredient is whole and straightforward, so there's no guesswork about what's actually in your bowl. Serve it piled into butter lettuce cups for a light, handheld lunch or spoon it into a bowl with extra lime wedges for a more substantial meal. It's the kind of recipe you'll come back to all summer long.

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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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