Serves 4:

1 cup low-fat plain yogurtJuice of one lemon3 tablespoons Greek seasoning2 tablespoons chopped fresh mint1 pound chicken tenderloins100-gram container fresh spinach1 chopped yellow pepper1 chopped orange pepper4 large diced roma tomatoes1 diced English cucumber4 ounces crumbled feta cheese½ cup feta cheese dressing

Directions:

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.