Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

Joanne Weir
Recipe by Cooking Light April 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

202 calories; calories from fat 30%; fat 6.7g; saturated fat 3.4g; mono fat 2.1g; poly fat 0.6g; protein 29.5g; carbohydrates 4.9g; fiber 1g; cholesterol 83mg; iron 1.2mg; sodium 433mg; calcium 121mg.
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