For something light and healthy, try this zesty lemon and oregano chicken salad served with mustard yoghurt. Recipe by Michael Weldon, MasterChef Australia Series 3 contestant.
- Preheat oven to 200C. Place chicken in a baking dish. Sprinkle with the oregano and lemon zest. Season with salt and pepper. Drizzle with half the oil. Bake for 15-20 mins or until just cooked through. Set aside for 5 mins to rest. Thinly slice.
- Combine yoghurt and mustard in a small bowl. Add 2 tablespoons water and stir to combine.
- Place the mixed salad leaves, cucumber, spring onion, chickpeas and chicken in a large bowl and drizzle with remaining oil. Season with salt and pepper and toss to combine. Divide among serving plates. Top with the mustard yoghurt to serve.
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