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Grilled Chicken and Cucumber Dill Salad on white background
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5 from 2 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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish, Meal Prep
Cuisine: American
Servings: 4
Calories: 460kcal
Author: Beth Chen


  • Grill or Grill Pan


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


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


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.


Serving: 1serving | Calories: 460kcal | Carbohydrates: 11g | Protein: 38g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1373mg | Potassium: 946mg | Fiber: 2g | Sugar: 7g | Vitamin A: 612IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg