by Beth 4 Comments
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This Grilled Chicken and Cucumber Salad recipe is one of the most delicious, fresh and fast recipes I’ve ever made. I especially love the chicken rub. It’s so tasty. It’s totally AIP but it’s something everyone can love.
While I love to cook and could spend hours in the kitchen, it’s just not realistic for my family. My adorable toddler becomes not so adorable when he he’s hungry. He’s not a big fan of waiting an hour for food and neither is my husband. The reality of making the AIP diet work for me AND my family is simple meals that can be made quickly. So I was thrilled to be asked to be a part of the 30 Minute Meals for Paleo and AIP ecookbook.
This Grilled Chicken and Cucumber Dill Salad recipe is just a preview of what you’ll find if you download the cookbook.
Click here to download your copy or learn more about 30 Minute Meals for the Paleo AIP here.
30 Minute Meals an invaluable resource, so each recipe is a complete meal. Not only is every meal is speedy, but it’s also packed with flavor. Just because this is considered an elimination diet, doesn’t mean it’s boring or bland.
So here’s the deal:
- everything is AIP elimination phase ready
- over 120 complete meals (you could cook a new meal every day for close to 6 months without any repeats)
- made up of over 300 separate recipes (so you could also mix and match)
- gluten, grain, dairy, egg, soy, nut, seed, refined sugar free
- real, unprocessed, no BS food
- simple, economical ingredients
- every recipe takes 30 minutes or less
30 Minute Meals is the book for you if you want to:
- spend less time in the kitchen or looking for recipes
- enjoy eating AIP instead of being overwhelmed by it
- make delicious food even when you’re in the middle of a flare or not feeling well
- don’t want to spend money on difficult to find or finicky ingredients
Click here to download your copy or learn more about 30 Minute Meals for the Paleo AIP here.
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 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Dish, Meal Prep
Cuisine: American
Servings: 4
Calories: 460kcal
Author: Beth Chen
Equipment
Grill or Grill Pan
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
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.
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
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
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Reader Interactions
Comments
Jessica Mellor says
This is one of my families favorite recipes. We love it so much that we have to make a triple batch to have enough leftovers to satisfy everyone. The chicken has a delicious blend of flavors with the tarragon adding a summery note. The cucumber salad is refreshing and a perfect blend of crunchy and tangy. Definitely a must make recipe for warm eveningsReply
- Beth says
This makes me so happy. I'm glad one of my recipes has become a family favorite.
Reply
- Cassie S. says
So simple and delicious! Perfect for summer grilling.Reply
- Beth says
I'm so glad you enjoyed. I hope it makes your summer grilling extra delicious!
Reply
