Heat a saucepan of water, add salt, bay leaf and garlic and let it boil 5 minutes.
Cut the breast into 4 lengthwise and drop it into the water a few minutes. Drain it and lay it on a kitchen sheet. Roughly shred it and place it in a bowl.
Wash, dry and cut the zucchini small.
Place the peppercorns and cardamom idi seeds (you must remove their green skin) in a mortar and crush them a little.
Heat olive oil in a frying pan, when hot add the spices and wait a few moments to smell their aroma.
Toss in the zucchini, stir, and let it cook a few minutes.
Pour the zucchini together with the chicken, mix well and serve hot, at room temperature or cold.