Grilled chicken salad with yoghurt dressing

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.

2 Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.

3 To make dressing, combine yoghurt, lemon juice, tahini, honey and hot water in a small bowl. Set aside.

4 Slice 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.