Seeds Free Tropical Chicken Salad with Mango

Total time48 min

Prep time20 min

Cook time18 min

Seeds Free Tropical Chicken Salad with Mango

Bright, juicy, and packed with color, this tropical chicken salad is the kind of dish that makes eating well feel genuinely exciting. Gently poached chicken stays incredibly tender thanks to a slow simmer with fresh ginger, and once shredded, it soaks up every drop of the vibrant lime and coconut aminos dressing. Ripe mango brings natural sweetness, while crisp cucumber, shredded carrot, and fresh cilantro keep every bite lively and refreshing. The dressing itself is a standout — just a whisk of coconut aminos, lime juice, olive oil, grated ginger, and turmeric creates something bold and complex without a single seed-based ingredient in sight. For anyone navigating a seeds-free lifestyle, dressings and marinades are often the trickiest part, but this one sidesteps all of that with clean, whole-food ingredients you can feel confident about. Serve it piled into butter lettuce cups for a light, elegant presentation, or just toss it straight into a bowl and dig in with lime wedges on the side. It's the kind of recipe that disappears fast at the table — and earns a permanent spot in the weekly rotation.

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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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