Cook The Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).Let the chicken rest for a few minutes before slicing.
Mix Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, onion powder, salt, and pepper.
Mix The Salad: In a large bowl, combine cucumbers, tomatoes, red onion, parsley, dill and diced chicken. Drizzle the dressing over the salad and toss gently until everything is combined.
Serve: Garnish with more herbs of choice and enjoy. (See notes on how to store this salad for meal prep.)