Grilled Chicken Salad with Feta and Cucumbers

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.


12 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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


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)


Prepare grill.

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.

Joanne Weir,

Cooking Light

April 2004
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