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5.0 from 6 votes

Grilled Chicken and Cucumber Dill Salad

I usually like to have all my ingredients prepped in advance before I assemble a recipe. However, to get this Grilled Chicken and Cucumber Dill Salad done in 30 minutes requires some multitasking. You’ll need to chop while you cook but it’s totally manageable and definitely worth it. This chicken and salad combo is delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 460 kcal
Course: Main Course , Others
Cuisine: American

Ingredients

For the Chicken:
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds chicken breasts 3 to 4 breasts
  • 3 tablespoons extra virgin olive oil
For the Salad
  • 2 cucumbers thinly sliced
  • 1/2 large sweet onion thinly sliced
  • 1/2 cup fresh dill finely chopped
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Combine all the dry ingredients for the chicken in a very small bowl. Mix to combine.
  2. Next place the chicken breast in a bowl and cover with the oil and spice mixture.
  3. Massage into the chicken and let sit for 10 minutes.
  4. While the chicken is resting, slice the prep the ingredients for the Cucumber Salad.
  5. Next add the chicken to a hot grill or grill pan on the stovetop over medium high heat.
  6. Let the chicken cook for about 3-5 minutes per side.
  7. While the chicken is cooking, combine thinly sliced cucumbers, sliced onions, and chopped dill in a medium size mixing bowl. Toss gently.
  8. In a small bowl, combine oil, vinegar, maple syrup and salt. Whisk thoroughly.
  9. Drizzle oil and vinegar mixture over cucumber mixture and toss to mix completely
  10. Once the chicken has finished cooking, let rest for 10 minutes.

Notes

  • Please note that this recipe is slightly different than my others as you'll need to prep while you cook instead of before. This is also a full meal. It's actually two dishes combined to make a meal.
  • If you don’t have a grill, just use a grill pan and cook it indoors. Click here for the Lodge reversible grill/griddle pan that I use.

Nutrition Information

Serving 1serving Calories 460kcal (23%) Carbohydrates 11g (4%) Protein 38g (76%) Fat 29g (45%) Saturated Fat 4g (20%) Cholesterol 109mg (36%) Sodium 1373mg (57%) Potassium 946mg (27%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 612IU (12%) Vitamin C 14mg (16%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 460

% Daily Value*

Serving 1serving
Calories 460kcal 23%
Carbohydrates 11g 4%
Protein 38g 76%
Fat 29g 45%
Saturated Fat 4g 20%
Cholesterol 109mg 36%
Sodium 1373mg 57%
Potassium 946mg 20%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 612IU 12%
Vitamin C 14mg 16%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.