• 50minutes
  • 194calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons low-fat Greek yogurt

  2. 1 lemon, juice of

  3. 1 tablespoon honey

  4. 1 tablespoon all purpose Greek seasoning

  5. 2 tablespoons mint leaves , finely chopped

  6. 500 g chicken tenderloins , trimmed

  7. 100 g baby spinach leaves

  8. 100 g roasted red capsicums , sliced (can use bottled roast capsicums)

  9. 1 cucumber , roughly chopped

  10. 50 g snow pea sprouts

  11. 75 g reduced-fat feta cheese , crumbled

  12. 1/2 cup kalamata olive , in brine

Instructions Jump to Ingredients ↑

  1. Mix yoghurt, 2 teaspoons of lemon juice,honey, the Greek seasoning and mint in a bowl.

  2. Add the chicken tenderloins and ensure the chicken is thoroughly coated with the yogurt mixture. Refrigerate covered for about 20 minutes.

  3. Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and lightly with a cooking spray oil. If your barbeque or grill plate is too high your chicken may burn due to the honey in the marinade.

  4. Barbecue the chicken 2 to 3 minutes each side, or until just cooked through.

  5. While the chicken is cooking, combine the baby spinach leaves, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates.

  6. Top the salad with the cooked chicken tenderloin pieces. Drizzle with the remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve.


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