When the warm weather calls for light, refreshing meals, there’s nothing quite like a vibrant salad. The Grilled Chicken Tenderloin and Mango Spinach Salad is a perfect choice, combining juicy mango slices, crisp spinach, and tender, flavorful chicken. Not only is it packed with nutrients, but it also has the perfect balance of sweetness, freshness, and savory goodness. This salad is ideal for a quick yet satisfying lunch or a delightful, easy dinner.

Why This Salad Works

This salad is a harmonious blend of flavors and textures. The grilled chicken tenderloins provide a satisfying, protein-rich base, enhanced with a zesty lime and herb marinade. Juicy mango slices add a tropical sweetness, while baby spinach offers a crisp, nutrient-packed base. The red onion and cucumber add refreshing crunch, and the cherry tomatoes lend a burst of color and flavor. Finished with a light lime dressing, this salad feels both indulgent and refreshing.

Ingredients Breakdown

For the Grilled Chicken Tenderloin

Chicken Tenderloins: The tenderloins cook quickly and remain juicy, making them ideal for grilling.
Lime and Garlic: The lime juice and zest bring brightness to the chicken, while garlic adds a savory depth.
Fresh Cilantro or Mint: Adds a subtle herbal aroma to the marinade.
Olive Oil: Helps the chicken cook evenly, preventing it from drying out.

For the Spinach Salad

Baby Spinach: A fresh, nutrient-dense leafy green that pairs perfectly with juicy mango and tender chicken.
Mango: Ripe mango slices offer natural sweetness that balances the savory and tangy flavors.
Cherry Tomatoes, Red Onion, and Cucumber: Add crunch and freshness, along with beautiful color contrasts.
Toasted Cashews or Walnuts: Optional but recommended for added texture and a hint of nuttiness.
Mint Leaves: Fresh mint complements the mango and adds a refreshing note.

For the Dressing

Lime Juice and Olive Oil: The base of the dressing keeps it light and citrusy.
Honey or Agave Syrup: A touch of sweetness that brings out the mango flavor.
Salt and Pepper: To taste, ensuring a balanced, flavorful dressing.

Step-by-Step Instructions

1. Marinate and Grill the Chicken

Start by creating the lime marinade for the chicken. In a bowl, combine lime juice and zest, minced garlic, fresh herbs, and olive oil. Brush this over the chicken tenderloins, then grill each piece for about 5-6 minutes on each side. You’ll know the chicken is ready when it’s slightly charred and cooked through.

2. Prepare the Salad

While the chicken is grilling, wash and prepare the salad ingredients. In a large bowl, combine baby spinach, cherry tomatoes, sliced mango, cucumber, and red onion. For extra crunch and depth, add toasted cashews or walnuts and chopped mint leaves if you like.

3. Whisk Up the Dressing

In a small bowl, whisk together lime juice, olive oil, and a touch of honey or agave syrup. Season with salt and pepper to taste. The dressing’s citrusy tang enhances the salad without overpowering the natural sweetness of the mango and tomatoes.

4. Dress and Assemble the Salad

Drizzle the dressing over the salad, tossing gently to ensure even coating. Then, place a generous serving of salad on each plate, topping it with a grilled chicken tenderloin piece for a visually appealing presentation.

5. Garnish and Serve

For extra flair, garnish with additional herbs or a sprinkle of toasted nuts. Serve immediately with an extra wedge of lime for a refreshing squeeze of citrus.

Tips for Making It Your Own

Add Cheese: Crumbled feta or blue cheese can enhance the richness and add a creamy texture.
Add Spice: A pinch of cayenne in the chicken marinade provides a spicy kick, balancing the mango’s sweetness.
Experiment with Greens: Mix in arugula or baby kale for added flavor variety.

Why You’ll Love This Dish

The Grilled Chicken Tenderloin and Mango Spinach Salad is incredibly versatile and easy to prepare, making it a go-to recipe for anyone who loves quick, healthy meals. It’s gluten-free and can be easily customized to suit your dietary preferences. Whether you’re enjoying it as a light lunch or a wholesome dinner, this salad delivers in flavor, nutrition, and satisfaction.

Grilled Chicken Tenderloin and Mango Spinach Salad

Author: Alice

Print Recipe

Description

Indulge in the refreshing and vibrant flavors of Grilled Chicken Tenderloin and Mango Spinach Salad. Bursting with juicy mango slices, crisp baby spinach, and grilled tenderloins seasoned to perfection, this salad is both nutritious and satisfying, ideal for a light lunch or delightful dinner.

Ingredients

For the Chicken Tenderloin:
– 4 chicken tenderloin pieces
– 1 lime, juiced and zested
– 2 cloves garlic, minced
– 1 tablespoon fresh cilantro or mint, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste

For the Spinach Salad:
– 4 cups fresh baby spinach leaves
– 1 ripe mango, peeled and sliced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, thinly sliced
– 1 cucumber, sliced
– 1/4 cup toasted cashews or walnuts optional
– 1/4 cup fresh mint leaves, chopped optional

For the Dressing:
– 1 lime, juiced
– 2 tablespoons olive oil
– 1 teaspoon honey or agave syrup optional
– Salt and pepper to taste

Instructions

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.

0 Shares