Grilled Chicken Cucumber Salad

• 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

1. 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.
2. 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 thermometer reads 170u0b0. Keep warm.
3. 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.

cucumber ranch salad dressing, dill weed, chicken, apple, mixed salad greens, cucumber

Taken from www.tasteofhome.com/recipes/grilled-chicken-cucumber-salad/ (may not work)