Yogurt Chicken Salad

Preparation:

Preparation: Slice the peeled cucumber; cut the seeded tomato into cubes. Arrange both in a colander with a little salt. Cook the chicken breast in the boiling broth for 40 minutes; drain it, cut it into cubes and let it cool. In a cup, mix the mustard, chopped chives and salt with the yoghurt. In a salad bowl, slice the fennel; add chicken, cucumber, tomato, yogurt sauce. Mix and serve.