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Chicken and Cucumber Salad with Yogurt Dressing

['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.

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