Seed Oil Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Seed Oil Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with fresh produce, this tropical chicken salad is the kind of meal that feels indulgent while being genuinely wholesome. The chicken is gently poached with ginger slices until perfectly tender, then shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fresh cilantro — a combination that hits every texture you want in a satisfying salad. The dressing is where things really shine: coconut aminos, fresh lime juice, extra-virgin olive oil, and a pinch of turmeric come together into something tangy, savory, and just a little exotic. Extra-virgin olive oil is the only fat in the entire recipe, so you can feel completely confident there are no hidden industrial or refined seed oils lurking in the bowl. That matters more than people realize — so many store-bought dressings and marinades sneak in canola or soybean oil, even in products that seem clean on the surface. Served in butter lettuce cups with a squeeze of lime, this comes together as a light but filling meal that works just as well for a weeknight dinner as it does for meal prep.

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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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