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Grilled Chicken Salad with Feta and Cucumbers

Yield 12 servings (serving size: 1 1/3 cups)
This dish is bright with lemon juice, mint, and dill. Prepare and refrigerate up to a day ahead, but stir in the fresh herbs close to serving time. If you'd rather, you could easily broil the chicken instead of grilling it.

Ingredients

  • 8 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 cups (1/2-inch) cubed peeled English cucumber (about 2 large)
  • 2 cups chopped red onion
  • 2 cups (8 ounces) crumbled feta cheese
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped fresh dill
  • Mint sprigs (optional)

Nutrition Information

  • calories 202
  • caloriesfromfat 30 %
  • fat 6.7 g
  • satfat 3.4 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 29.5 g
  • carbohydrate 4.9 g
  • fiber 1 g
  • cholesterol 83 mg
  • iron 1.2 mg
  • sodium 433 mg
  • calcium 121 mg

How to Make It

  1. Prepare grill.

  2. Brush chicken with oil; sprinkle with 1/2 teaspoon salt and pepper. Place the chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place chicken on platter; let cool 5 minutes. Slice each chicken breast half in half lengthwise, and slice chicken pieces crosswise into thin slices.

  3. Combine chicken, cucumber, and next 6 ingredients. Sprinkle with remaining 1/4 teaspoon salt; toss to combine. Garnish with mint sprigs, if desired.