Place chicken and barbecue sauce into crockpot. Cook on low for 4-5 hours or until chicken is no longer pink.
A few hours before serving dinner, prepare the salad: Cut melon and cucumber into bite-sized cubes. Finely dice the onion and chop the dill. Add to a large mixing bowl. Add lemon juice, oil, honey and poppy seeds; mix well to evenly coat. Add in crumbled feta and toss gently. Cover and refrigerate until ready to serve.
Serve chicken with salad on the side. (Serving size: 4 ounces chicken, 1 cup salad)