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To poach the chicken, half fill a large cooking pot with water. Place onto the stovetop and turn to a high heat. Add the chicken breasts and place the lid onto the pot. Bring to a simmer and then reduce to a medium heat (after around 10 minutes). Cook for a further 20 minutes or until cooked through. The internal temperature should be 75°C or 165°F.
Once cooked, remove the chicken from the pot and place onto a chopping board. Use two forks to shred the chicken.
While the chicken is cooking, prepare all of your remaining salad ingredients - thinly slice the cucumber into rounds, slice the onion in half, peel and thinly slice across ways, slice all of the cherry tomatoes in half and remove the dill and thyme leaves from the stems. Slice the Greek feta in half lengthways and then thinly across ways.
Make the lemon herb dressing by whisking together the dijon mustard, lemon juice, honey, finely chopped parsley and sea salt. Gradually pour in the olive oil while whisking until well combined.
Assemble the salad by adding the sliced cherry tomatoes, cucumber and onion along with the shredded chicken, chickpeas, herbs and kalamata olives. Drizzle with salad dressing and then toss to combine. Add the feta to the bowl and gently toss, being careful not to break up the feta too much.
Serve straight away.