Gently poached chicken breast, cucumber, avocado, dill, and a yoghurt-herb dressing. Clean eating at its most satisfying and elegant.
Submerge chicken in cold water with salt, bay leaf, peppercorns, and lemon half. Bring to a simmer and poach 15–18 minutes. Remove and rest in the liquid as it cools.
Blend Greek yoghurt with dill, mint, tarragon, garlic, and lemon juice. Should be vibrantly green and taste of fresh herbs.
Slice thinly against the grain or pull into large shreds. Poached chicken has a silky texture that sliced chicken cannot match.
Arrange cucumber and avocado. Lay chicken over and around. Spoon herb yoghurt generously over everything. Top with extra dill fronds.