1 cup low fat plain yogurt
Juice of one lemon
3 tablespoons Greek seasoning
2 tablespoons chopped fresh mint
1 pound chicken tenderloins
100 gram container fresh spinach
1 chopped yellow pepper
1 chopped orange pepper
4 large diced roma tomatoes
1 diced English cucumber
4 ounces crumbled feta cheese
½ cup feta cheese dressing
To make the marinade, mix yogurt, lemon juice, Greek seasoning and fresh mint in a bowl.
Add your chicken and let sit for a minimum of 20 minutes; a few hours is even better.
Cook chicken on the barbecue over medium heat, approximately 3 minutes each side. Leave the marinade on the tenderloins.
In a large bowl mix together the fresh spinach, peppers, tomatoes, cucumber, feta cheese and feta dressing. Place on plates and add the chicken over the salad. Garnish with a few olives and serve.