4 x 150g skinless chicken breast
1 large red onion, peeled, cut in
olive oil spray
350g broccoli, cut in florets
400g can borlotti beans, drained,
100g baby spinach
1/4 cup low-fat yoghurt
1 1/2 tablespoons lemon juice
2 teaspoons tahini
1 teaspoon honey
1 tablespoon hot water
Step 1 Preheat a chargrill pan over a medium-high heat. Spray chicken and onion with olive oil. Chargrill chicken for 4-5 minutes each side or until cooked through. Chargrill onion wedges for 2 minutes each side or until lightly charred and tender.
Step 2 Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.
Step 3 To make dressing, combine yoghurt, lemon juice, tahini, honey and hot water in a small bowl. Set aside.
Step 4 chicken in 1cm-thick slices. Place chicken, onion, beans and spinach in a bowl with broccoli. Toss to combine. Divide salad among 4 plates. Drizzle with dressing and serve.