Vegan Tropical Chicken Salad with Mango
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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