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.

Yield: 12 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.5g
  • Carbohydrate: 4.9g
  • Fiber: 1g
  • Cholesterol: 83mg
  • Iron: 1.2mg
  • Sodium: 433mg
  • Calcium: 121mg

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)

Preparation

  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.
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