Sesame 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. Gently poached chicken stays incredibly tender thanks to a simple ginger-infused simmer, and once it's shredded and tossed with ripe mango, crisp cucumber, shredded carrot, and fresh cilantro, the whole bowl just comes alive. The dressing is where things get really interesting — coconut aminos stand in for soy sauce, delivering that savory depth without any sesame oil or tahini sneaking in, which makes this a genuinely worry-free option for anyone navigating sesame sensitivities. A hit of fresh lime juice and a whisper of turmeric tie everything together with a brightness that feels light but satisfying. Served in butter lettuce cups, it doubles as an elegant appetizer; piled into a bowl, it's a full and colorful meal. This is the kind of recipe that proves eating around an allergen doesn't mean sacrificing any of the good stuff.
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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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