Barbecued chicken with Greek salad

Barbecued chicken with Greek salad

Ingredients (4 servings)

2 tablespoons low-fat yoghurt

1 lemon, juiced

1 tablespoon Greek seasoning

2 tablespoons mint leaves, finely chopped

500g chicken tenderloins, trimmed

Olive oil cooking spray

100g baby spinach

100g roasted capsicum, sliced

1 cucumber, roughly chopped

75g feta cheese, crumbled

½ cup kalamata olives in brine


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.

Remove chicken from marinade. Barbecue for 2 to 3 minutes each side or until just cooked through.

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 2½ tablespoons lemon juice. Season with pepper. Serve.

Print Friendly