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.
8 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
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)
How to Make It
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.
Combine chicken, cucumber, and next 6 ingredients. Sprinkle with remaining 1/4 teaspoon salt; toss to combine. Garnish with mint sprigs, if desired.
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This is an old favorite! I don't love making it all in advance because the cucumber releases too much water. You could add the cucumber and herbs about an hour before serviig and I think it would work well. Great flavors.
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