Barbecued chicken with 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 Lebanese cucumber, roughly chopped
* 50g snow pea sprouts
* 75g low-fat feta cheese, crumbled
* 1/2 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. 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.
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. Serve.

Notes & tips
* Note: Greek seasoning is located in the spices aisle of the supermarket.
* Tip: If BBQ is too high, marinade can stick and burn