Turkey Free Tropical Chicken Salad with Mango
Bright, juicy, and packed with fresh produce, this chicken salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny no matter where you actually are. Gently poaching the chicken with fresh ginger slices keeps the meat incredibly tender and subtly fragrant, giving you a far better base than anything rotisserie or deli-sliced. The dressing — built on coconut aminos, fresh lime juice, and a whisper of turmeric — ties everything together with a tangy, slightly sweet depth that feels anything but ordinary. Ripe mango brings bursts of tropical sweetness, while shredded carrot, cucumber half-moons, and torn cilantro add crunch and freshness in every bite. Skipping turkey entirely is effortless here because chicken does all the heavy lifting, and every single ingredient is clean, whole, and easy to source without second-guessing labels. Serve it piled into butter lettuce cups for a light, handheld meal or toss it into a bowl with extra lime wedges for something a little more substantial. Either way, this one is going straight into the regular rotation.
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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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