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.