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

 

Method:

  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. Remove chicken from marinade. 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.
  4. Divide salad among plates. Top with chicken.
  5. Drizzle with remaining 2½ tablespoons lemon juice. Season with pepper.
  6. Serve.
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