Step 1

Combine wine, lemon juice, garlic and oregano in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 10 minutes.

Step 2

Meanwhile, spray a barbecue plate or chargrill with oil. Heat over high heat. Cook sweet potato for 5 minutes each side or until just tender. Add zucchini and chicken. Cook for 2 to 3 minutes each side or until chicken is cooked through and vegetables are browned and tender.

Step 3

Transfer sweet potato and zucchini to a large bowl. Add spinach leaves. Toss gently to combine. Serve chicken on salad, drizzled with vinegar.