Servings: 4
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35 minutes

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Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 500 g / 1.1 lb)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt
• Juice of ½ lemon

For the Salad

• 2 medium cucumbers, sliced
• 250 g (9 oz) cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• 1 small romaine lettuce (or mixed greens), chopped
• 2 tablespoons fresh dill, chopped

Creamy Dill Yogurt Dressing

• 1 cup (240 g) plain Greek yogurt
• 2 tablespoons mayonnaise (optional for richer flavor)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, finely chopped
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried parsley (optional)

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Instructions

1. Marinate the Chicken

Mix:

• Olive oil
• Lemon juice
• Garlic powder
• Paprika
• Onion powder
• Oregano
• Salt
• Pepper

Coat chicken thoroughly and marinate for 20–30 minutes (or up to 8 hours).

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2. Cook the Chicken

Grill

• Medium-high heat (about 200°C / 400°F)
• Cook 6–7 minutes per side.
• Internal temperature: 74°C (165°F).

OR

Pan

• Heat 1 tablespoon oil.
• Cook 6–7 minutes each side.

Rest for 5 minutes before slicing.

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3. Make the Dressing

Whisk together:

• Greek yogurt
• Mayonnaise
• Lemon juice
• Olive oil
• Garlic
• Dill
• Salt
• Pepper

Refrigerate while preparing the salad.

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4. Assemble

In a large bowl combine:

• Lettuce
• Cucumbers
• Tomatoes
• Red onion
• Fresh dill

Top with sliced grilled chicken.

Drizzle generously with creamy dill dressing.

Finish with cracked black pepper and extra dill.

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Nutrition (Approximate Per Serving)

Values vary depending on brands and portion sizes.

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Allergen Information

Contains:

• Milk (Greek yogurt)
• Eggs (if mayonnaise is used)

Naturally free from:

• Peanuts
• Tree nuts
• Soy (check mayonnaise brand)
• Fish
• Shellfish
• Sesame (unless added)
• Wheat/Gluten (if all seasonings are certified gluten-free)

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Nut Information

This recipe does not contain nuts.

However:

• Check packaged seasonings for cross-contact warnings if serving someone with a severe nut allergy.
• Store away from nut-containing foods to avoid cross-contamination.
• If adding toppings like almonds, walnuts, or pine nuts, the dish will no longer be nut-free.

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Storage

• Refrigerator: Up to 3 days
• Dressing: Up to 5 days refrigerated
• Do not freeze the assembled salad.
• Chicken can be frozen for up to 3 months.

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Variations

• Add avocado for healthy fats.
• Add feta cheese for a Mediterranean twist.
• Replace chicken with grilled shrimp or salmon.
• Use turkey breast instead of chicken.
• Make it low-carb by skipping tomatoes or adding more leafy greens.

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Frequently Asked Questions (Q&A)

Q: Can I make this ahead of time?
Yes. Keep the dressing separate and combine just before serving to maintain the salad’s texture.

Q: Can I use rotisserie chicken?
Absolutely. It saves time and still tastes great.

Q: Is this recipe gluten-free?
Yes, provided your seasonings and mayonnaise are certified gluten-free.

Q: Can I make it dairy-free?
Yes. Replace the Greek yogurt with a plain dairy-free yogurt and use dairy-free mayonnaise if desired.

Q: Can I use dried dill instead of fresh?
Yes. Use about 2 teaspoons dried dill in place of 2 tablespoons fresh dill.

Q: How do I know when the chicken is done?
Use a meat thermometer. The thickest part should reach 74°C (165°F).

Q: Can I meal prep this recipe?
Yes. Divide the salad, sliced chicken, and dressing into separate containers. Assemble just before eating for the best freshness.

Q: What can I serve with it?
It pairs well with pita bread, roasted potatoes, quinoa, rice, or a warm bowl of soup.

This is a high-protein, low-carb meal that’s fresh, filling, and suitable for lunch, dinner, or meal prep.