Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled) and peel the zucchini into ribbons. Roughly chop the mint and tarragon. Zest and juice the lemon.

Place the potatoes in a large saucepan and cover with water. Place over a medium-high heat and bring to the boil and cook for 15 minutes or until tender. Place the zucchini into the base of a colander and drain the potatoes over the zucchini (the heat of the potatoes will soften the zucchini).

Meanwhile, heat the olive oil in a medium ovenproof frying pan over a medium heat. Add the chicken breast fillet and cook for 2 minutes on each side. Transfer the frying pan to the oven for 10 minutes or until the chicken is cooked through. Cool slightly and shred into pieces using two forks.

While the chicken is in the oven, place the yoghurt, mint, tarragon, lemon zest and juice in a blender and blend until smooth. Season to taste with salt and pepper. If you don’t have a blender you can just stir finely chopped herbs through the yoghurt and lemon. Set aside.

Combine the potatoes, zucchini, chicken, almonds and green goddess dressing in a large bowl and toss to coat well. Season to taste with salt and pepper.