Chicken, cucumber and feta salad
Fresh and flavorful Chicken, Cucumber, and Feta Salad recipe featuring tender chicken breasts, crunchy cucumbers, tangy olives, creamy feta cheese, and a zesty lemon-dill dressing. Perfect for a healthy lunch or light dinner!
- 07 Apr 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Welcome to a refreshing and nutritious Chicken, Cucumber, and Feta Salad recipe! This delicious dish combines the crunch of cucumbers, the briny flavor of olives, and the tangy taste of feta cheese with tender, juicy chicken breasts. It's a perfect meal for a light lunch or a healthy dinner, bringing together a variety of textures and Mediterranean-inspired flavors in every bite.
Ingredients:
Instructions:
- Wash the cucumbers thoroughly.
- Slice the cucumbers thinly or into half-moon shapes, according to your preference.
- Place the sliced cucumbers in a large salad bowl.
- Halve the olives, if not already done.
- Add the halved olives to the salad bowl with the cucumbers.
- Crumble the feta cheese and add it to the bowl.
- In a small bowl, combine the lemon juice and mustard.
- Mix well until the dressing is smooth and consistent.
- Season the chicken breasts with black pepper.
- Heat a grill pan or skillet over medium heat.
- Cook the chicken breasts until they are cooked through, about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Once fully cooked, let the chicken rest for a few minutes before slicing.
- Slice the cooked chicken breasts into thin strips or bite-sized pieces.
- Add the chicken pieces to the salad bowl.
- Sprinkle the chopped dill over the salad.
- Drizzle the lemon-mustard dressing over the top.
- Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
- Serve the salad immediately while the chicken is still warm, or chill in the refrigerator and serve it cold.
- Enjoy your fresh and flavorful Chicken, Cucumber, and Feta Salad!
Tips:
- For a more intense flavor, marinate the chicken breasts in lemon juice, mustard, and black pepper for at least 30 minutes before cooking.
- Use English cucumbers for a milder taste and thinner skin, which doesn't require peeling.
- Incorporate freshly chopped dill right before serving to maximize its aroma and freshness.
- Grill the chicken for a smoky flavor or pan-sear it for a quicker preparation.
- To make the salad more colorful, consider adding cherry tomatoes or red bell peppers.
There you have it—an easy-to-make yet flavorful Chicken, Cucumber, and Feta Salad that's sure to please your palate. With the perfect blend of protein, veggies, and cheese, this salad is not only tasty but also healthy. Enjoy this delightful dish as a standalone meal or as a side to complement your favorite main course!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 1.88g | 5% |
| Sugar 3.42g | 3% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 25% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 120mg | 22% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 1.23mg | 72% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.98ug | 41% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.52mg | 10% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.26mg | 28% |
| Iron, Fe 4.06mg | 37% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 780mg | 23% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 880mg | 59% |
| Zinc, Zn 2.55mg | 23% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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