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.