Barbecued chicken with Greek salad
•2 tablespoons low-fat yoghurt
•1 lemon, juiced
•1 tablespoon Greek seasoning
•2 tablespoons mint leaves, finely chopped
•500g chicken tenderloins, tendons removed, trimmed
•olive oil cooking spray
•100g baby spinach
•100g roasted capsicum, sliced
•1 Lebanese cucumber, roughly chopped
•50g snow pea sprouts
•75g low-fat feta cheese, crumbled
•1/2 cup kalamata olives in brine
1.Place yoghurt, 2 teaspoons lemon juice, Greek seasoning and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
2.Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.
3.Meanwhile, place spinach, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve