For The Chicken1.3 kg higher-welfare chickena few black peppercornsa few bay leaves2 teaspoons ground cumin seeds1 handful of almonds
For The Dressing2 tablespoons fat-free natural yoghurt3 tablespoons low-fat mayonnaise, made with free-range eggs2 lemons, juice and zest of1 cucumber, peeled and diced1 small bunch of fresh basil, leaves picked and torn
To Serve2 big handfuls of mixed salad leaves
To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.