healthy recipes

Grilled Chicken with Greek Salad

Ingredients

serves 4
grilled chicken and greek salad
  • 500g chicken tenderloins, trimmed and tendons
  • olive oil or low fat cooking spray
  • 2 tablespoons low-fat yoghurt
  • 1 tablespoon oregano
  • 2 tablespoons mint leaves, finely chopped
  • 50g snow pea sprouts
  • Juice of 1 lemon
  • 100g baby spinach
  • 80g roasted capsicum, sliced
  • 1 Lebanese cucumber, chopped
  • 70g low-fat feta cheese, crumbled
  • 1/2 cup kalamata olives in brine

Method

  1. Mix 2 teaspoons lemon juice, yoghurt, oregano and mint in a bowl.
    Add chicken and coat well.
  2. Refrigerate for 20 minutes.
  3. Heat a small amount of olive oil or spray in grill pan, on medium/low heat.
  4. Remove chicken from marinade and coat lightly with oil or spray.
  5. Cook chicken for 2 to 3 minutes on each side or until cooked through.
  6. Toss spinach, capsicum, cucumber, sprouts, feta and olives in a bowl.
  7. Serve salad among plates and top with chicken.
  8. Drizzle with 2-3 tablespoons of remaining lemon juice.
  9. Season with salt and pepper to taste.