Grilled Chicken Salad with Feta and Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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) |
Directions:
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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