Prepare the Chicken Tenderloin:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the lime juice, lime zest, minced garlic, fresh cilantro or mint, olive oil, salt, and pepper.
3. Brush the chicken tenderloin pieces with the lime herb mixture.
4. Grill the chicken for about 5-6 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and set aside.

Prepare the Salad:
1. Wash and dry the baby spinach leaves, cherry tomatoes, and cucumber.
2. Halve the cherry tomatoes, slice the mango, and thinly slice the red onion.
3. Combine the baby spinach, cherry tomatoes, mango slices, cucumber slices, and red onion in a large salad bowl.
4. Optional: Add toasted cashews or walnuts and chopped mint leaves for extra flavor and texture.

Make the Dressing:
1. In a small bowl, whisk together the lime juice, olive oil, honey or agave syrup if using, salt, and pepper until well combined.

Dress the Salad:
1. Drizzle the dressing over the salad and toss gently to combine.

Assemble the Salad:
1. Place a generous serving of the spinach salad on each plate.
2. Top each salad with a grilled chicken tenderloin piece.

Garnish:
1. Garnish with additional fresh herbs or a sprinkle of extra toasted nuts if desired.

Serve:
1. Serve immediately with an extra wedge of lime on the side for a refreshing squeeze of citrus.

Tips:
– Enhance the salad with crumbled feta cheese or blue cheese before serving for a richer taste.
– Add a pinch of cayenne pepper to the chicken marinade for a bit of spice.