Lemon and oregano chicken salad with mustard yoghurt

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.

Recipe «Lemon and oregano chicken salad with mustard yoghurt» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large Coles RSPCA Approved Chicken Breast Fillets, 10g Masterfoods Dried Oregano, 2 lemons, zested, 2 tbsp olive oil, 3/4 cup plain yoghurt , 5 tsp Masterfoods Wholegrain Mustard, 120g mixed salad leaves, 1 cucumber, chopped , 3 spring onions, thinly sliced, 400g can chickpeas, drained, rinsed.

Ingredients:

• 2 large Coles RSPCA Approved Chicken Breast Fillets 
• 10g Masterfoods Dried Oregano 
• 2 lemons, zested 
• 2 tbsp olive oil 
• 3/4 cup plain yoghurt 
• 5 tsp Masterfoods Wholegrain Mustard 
• 120g mixed salad leaves 
• 1 cucumber, chopped 
• 3 spring onions, thinly sliced 
• 400g can chickpeas, drained, rinsed 

Instructions

1. 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.
2. Combine yoghurt and mustard in a small bowl. Add 2 tablespoons water and stir to combine.
3. 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.