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Grilled Chicken Cucumber Salad

 Grilled Chicken Cucumber Salad
“I often increase this quick and light yet nourishing grilled salad to serve company,” notes Patricia Vatta of Norwood, Ontario.
2 ServingsPrep: 25 min. Grill: 15 min.


  • 1/2 cup cucumber ranch salad dressing
  • 1/4 teaspoon dill weed
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 medium apple, cored and cut into 1/4-inch rings
  • 2 cups mixed salad greens
  • 1-1/4 cups sliced cucumber


  • In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a
  • large resealable plastic bag; add chicken. Seal bag and turn to
  • coat; refrigerate for 20 minutes. Refrigerate remaining dressing.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • chicken, covered, over medium heat or broil 4 in. from the heat for
  • 6 minutes on each side or until a meat thermometer reads 170°.
  • Keep warm.
  • Brush 1 tablespoon dressing over apple rings; grill for 1 minute on
  • each side. Divide salad greens and cucumber between two serving
  • plates. Slice chicken; arrange chicken and apple rings over greens.
  • Serve with remaining dressing. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat ranch dressing) equals 356 calories, 15 g fat (2 g saturated fat), 107 mg cholesterol, 551 mg sodium, 19 g carbohydrate, 4 g fiber, 36 g protein.

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Grilled Chicken Cucumber Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.