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.