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. ---------------------------------------------------------------------------
Nutrition
Ingredients
