Scottsdale Putters Chicken with Cucumber Salad

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender grilled chicken paired with a refreshing cucumber salad that 'stops' you from reaching for seconds. This Mediterranean-inspired grilling recipe, ready in about 30 minutes, pairs boneless chicken breasts, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp lemon juice
• 2 medium, thinly sliced cucumber
• 1/2 cup, thinly sliced red onion
• 2 tbsp, chopped fresh dill
• 1/4 cup plain Greek yogurt
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

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Instructions

1. Step 1: Preheat grill to medium-high; brush 1.5 lbs boneless chicken breasts with 2 tbsp olive oil, then season with 1 tsp dried oregano, 1 tbsp lemon juice, and 1/2 tsp salt.
2. Step 2: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, then rest for 5 minutes before slicing.
3. Step 3: In a bowl, combine 2 medium thinly sliced cucumbers, 1/2 cup thinly sliced red onion, and 2 tbsp chopped fresh dill.
4. Step 4: Whisk 1/4 cup plain Greek yogurt, 1 tbsp apple cider vinegar, and 1/2 tsp salt to make dressing; pour over cucumber mixture and toss until evenly coated.