Ingredients

• 3 (180g) chicken breast fillets, poached
• 2 Lebanese cucumbers, sliced lengthways
• 2 stalks celery, trimmed and thinly sliced
• 1 cup flat-leaf parsley leaves
• 2 tablespoons dill sprigs
• 2 tablespoons mint leaves
• 3/4 cup (210g) thick plain yoghurt
• 100g soft feta
• 2 tablespoons lemon juice
• 1 tablespoon water
• Sea salt

Instructions

1. To make the yogurt dressing, place the yoghurt, feta, lemon, water and salt in a food processor and process until smooth. Slice the chicken and divide between serving plates with the cucumber, celery, parsley, dill and mint. Spoon over the dressing to serve.