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Fresh Grilled Chicken Cucumber Salad with Feta & Dill

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A refreshing and satisfying salad featuring juicy grilled chicken, crisp cucumbers, creamy feta, and fresh dill, all tossed in a tangy lemon-herb dressing. This recipe recreates a beloved Greek restaurant salad that’s perfect for warm weather and weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 ounces each)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large English cucumbers
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/4 cup fresh dill, chopped
  • 4 ounces feta cheese, crumbled (block, not pre-crumbled)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (for dressing)
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken breasts and turn to coat. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours, then bring to room temperature 20 minutes before grilling).
  2. Prepare the Cucumbers: Slice cucumbers in half lengthwise, then cut into half-moons about 1/4 inch thick. Place in a colander over a bowl, sprinkle with about 1/2 teaspoon salt, toss, and let sit for 10 minutes. Pat dry with paper towels.
  3. Make the Dressing: In a small jar or bowl, combine 3 tablespoons olive oil, red wine vinegar, Dijon mustard, 1 minced garlic clove, and a pinch of salt and pepper. Shake or whisk until emulsified. Adjust to taste.
  4. Grill the Chicken: Preheat grill or grill pan over medium-high heat. Lightly oil the grates. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F (74°C) and nice char marks appear. Do not disturb for the first 5 minutes.
  5. Rest the Chicken: Transfer cooked chicken to a cutting board and let rest for 5-10 minutes before slicing.
  6. Assemble the Salad: In a large bowl, combine cucumbers, sliced red onion, cherry tomatoes, olives (if using), and fresh dill. Pour dressing over and toss gently.
  7. Slice and Serve: Slice rested chicken against the grain into 1/2-inch thick strips. Arrange salad on a platter or plates, top with sliced chicken, and sprinkle crumbled feta over everything. Drizzle with extra olive oil and add black pepper if desired.

Notes

Don’t skip salting the cucumbers—it prevents a watery salad. Let chicken come to room temperature before grilling for even cooking. Use a meat thermometer for perfectly juicy chicken. Slice chicken against the grain. Start with half the dressing and add more as needed. For meal prep, keep dressing separate and add just before serving. Fresh dill is essential; dried dill won’t work. If substituting, use fresh parsley or mint.

Nutrition

Keywords: grilled chicken salad, cucumber salad, Greek salad, feta, dill, healthy salad, summer salad, quick dinner

Find it online: https://novanosh.com/fresh-grilled-chicken-cucumber-salad-with-feta-and-dill/