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Lemon and oregano chicken salad with mustard yoghurt
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try refreshing lemon oregano chicken salad with mustard yogurt, a recipe by MasterChef contestant Michael Weldon.
Ingredients:
  • 600g chicken breast
  • 10g (1 tbsp) Dried Oregano
  • 2 lemons, zested
  • 36.40 gm olive oil
  • 200g yoghurt
  • 29.50 gm Wholegrain Mustard
  • 120g mixed salad leaves
  • 1 cucumber, chopped
  • 3 spring onions, thinly sliced
  • 400g can chickpeas, drained, rinsed
Instructions:
  • 1. Preheat your oven to 200C. 2. Arrange the chicken in a baking dish, then sprinkle with oregano and lemon zest. 3. Season with salt and pepper, drizzle with half of the oil. 4. Bake for 15-20 minutes until just cooked through. 5. Let it rest for 5 minutes, then thinly slice before serving.
  • In a small bowl, mix together yogurt and mustard. Add 2 tablespoons of water and stir until well combined.
  • In a large bowl, combine the mixed salad leaves, cucumber, spring onion, chickpeas, and chicken. Drizzle with the remaining oil, season with salt and pepper, toss well, then divide among serving plates. Top with the mustard yogurt before serving.

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