Low Fat BBQ Chicken Greek Salad

ingredients 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 1/2 cucumber, roughly chopped 50g snow pea sprouts 75g low-fat feta cheese, crumbled 1/2 cup kalamata olives in brine

instructions Step 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. Step 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. Step 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.