Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it's cool enough to handle, dice it into small cubes or shred it finely.

Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill,  salt, and pepper. Mix everything well.

Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.

Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.