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.
Cooking Light APRIL 2004
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.
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Grilled Chicken Salad with Feta and Cucumbers recipe
