Ingredients:

• 400g baby potatoes;
• 1 red onion, cut into thin wedges;
• 1/2 red capsicum, deseeded, coarsely chopped;
• olive oil spray;
• 1/3 cup low-fat natural yoghurt;
• 1 tbsp chopped fresh dill;
• 1 garlic clove, crushed;
• 1 tbsp fresh lemon juice;
• chicken breast coarsely chopped;
• 2 celery sticks, cut into 1cm slices;
• 1 lettuce, coarsely torn

Method:  Cook the potatoes. Meanwhile, preheat a barbecue grill on medium-high. Spray the onion and capsicum with oil. Season with salt and pepper. Cook, turning, until golden. Whisk the yoghurt, dill, garlic and lemon juice in a bowl. Season with salt and pepper. Combine the potato, onion, capsicum, chicken and celery in a large bowl. Add the lettuce and toss to combine. Drizzle over the dressing.