Add whole chicken breasts to a saucepan and cover with water. Bring to a boil and cook for 10-15 minutes or until chicken is no longer pink inside. Transfer chicken to a plate and set aside to lightly cool.

Once chicken is cool enough to handle, shred with two forks.

Add shredded chicken to a bowl and add the oil, dill, lemon juice, and a pinch of salt. Mix until chicken is evenly coated.

Add the greens to bowl and top with chicken and cucumber. Drizzle dressing on top and serve.

Meal Prep Tip: Store shredded chicken mixture in fridge in an airtight container. Assemble the salad the day of for peak freshness.