Looking for a vibrant and flavorful dish that’s both nutritious and satisfying? Look no further than this Grilled Chicken Tenderloin, Mango, and Quinoa Salad with Lime Vinaigrette. This refreshing recipe is perfect for lunch or dinner, combining the zesty flavors of lime with juicy chicken, sweet mango, and hearty quinoa. Not only is it packed with essential nutrients, but it’s also an easy and delicious way to enjoy a wholesome meal.

A Colorful Medley of Ingredients

What makes this salad stand out is its rich combination of fresh ingredients, offering both flavor and nutrition in every bite. Here’s what you’ll need:

Chicken tenderloin: A lean and protein-packed addition, these tender pieces are seasoned simply with salt and pepper, then grilled or pan-cooked to perfection.
Mango: Adding a touch of sweetness, diced mango pairs wonderfully with the savory chicken and tangy vinaigrette.
Quinoa: A fiber-rich grain, quinoa provides the perfect base for this salad, offering a subtle nutty flavor and a satisfying texture.
Cherry tomatoes and mixed greens: Bright and fresh, these veggies give the salad a crisp bite and balance out the sweetness of the mango.
Red onion: Thinly sliced for a bit of sharpness, the red onion adds a hint of spice to the overall taste.
Lime vinaigrette: This light and tangy dressing ties everything together with its citrus zing, making the salad truly refreshing.

Step-by-Step Guide to Making the Salad

1. Cook the Chicken Tenderloin
Begin by seasoning your chicken tenderloins with salt and pepper. Heat a tablespoon of olive oil in a non-stick pan and cook the chicken over medium heat. It should take about 6-7 minutes on each side for the chicken to cook through. Once done, set it aside to cool slightly before slicing it into thin strips.

2. Prepare the Salad Base
As the chicken cooks, you can start assembling the salad. Dice the mango, halve the cherry tomatoes, and thinly slice the red onion. In a large bowl, combine these ingredients with the cooked quinoa and a mix of your favorite greens, such as spinach, arugula, or lettuce.

3. Make the Lime Vinaigrette
For the perfect tangy dressing, whisk together lime juice, two tablespoons of olive oil, salt, and pepper. Adjust the seasoning to your taste preference.

4. Assemble the Salad
Drizzle the lime vinaigrette over the salad and gently toss until everything is well coated. Then, top the salad with the sliced chicken tenderloin for a beautiful presentation.

5. Garnish and Serve
To finish, garnish the salad with fresh cilantro or mint, and if you enjoy a little heat, sprinkle some crushed red pepper flakes on top. Serve immediately for a bright, flavorful meal that’s sure to please.

A Nutritious Delight

This Grilled Chicken Tenderloin, Mango, and Quinoa Salad is not only flavorful but also nutrient-dense. The chicken offers lean protein, while quinoa supplies fiber and essential amino acids. The mango adds a burst of vitamin C and antioxidants, and the greens provide a range of vitamins and minerals. The lime vinaigrette keeps things light and refreshing, making it an ideal dish for any season.

Whether you’re looking to enjoy a healthy meal after a workout or need a quick and delicious dinner option, this salad is the perfect choice. With minimal effort, you’ll have a colorful, satisfying, and nutritious dish that will leave you feeling great.

Grilled Chicken Tenderloin, Mango, and Quinoa Salad with Lime Vinaigrette

Author: admin

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Description

Discover a vibrant and refreshing Grilled Chicken Tenderloin, Mango, and Quinoa Salad, perfect for any meal. Juicy chicken tenderloins paired with sweet mango, hearty quinoa, and a zingy lime vinaigrette create a nutritious medley bursting with flavors.

Ingredients

– 2 chicken tenderloins, about 6 oz each
– 1 mango, peeled and diced
– 1 cup cooked quinoa
– 1 cup cherry tomatoes, halved
– 4 cups mixed greens (such as spinach, arugula, or lettuce)
– 1/4 red onion, thinly sliced
– 1 lime, juiced
– 3 tablespoons extra virgin olive oil
– Salt and pepper, to taste
– Fresh cilantro or mint, for garnish
– Optional: crushed red pepper flakes for added spice

Instructions

1. Cook the Chicken Tenderloin:
– Season the chicken tenderloins with salt and pepper.
– In a non-stick pan, heat 1 tablespoon of olive oil over medium heat.
– Cook the chicken for about 6-7 minutes on each side until cooked through and juices run clear.
– Set aside to cool slightly, then slice into strips.

2. Prepare the Salad Base:
– While the chicken is cooking, prepare the salad ingredients.
– Peel and dice the mango. Halve the cherry tomatoes, and thinly slice the red onion.
– In a large salad bowl, combine the mixed greens, mango, quinoa, cherry tomatoes, and red onion.

3. Make the Lime Vinaigrette:
– In a small bowl, whisk together the lime juice, remaining 2 tablespoons of olive oil, salt, and pepper.
– Taste and adjust seasoning as needed.

4. Assemble the Salad:
– Gently toss the salad with the lime vinaigrette until well coated.
– Top the salad with the sliced chicken tenderloin.

5. Garnish and Serve:
– Garnish with fresh cilantro or mint and a sprinkle of crushed red pepper flakes if desired.
– Serve immediately to savor the delightful mix of flavors.