- 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
- 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.