BBQ chicken skewer salad (Printable)

Smoky grilled chicken skewers atop crisp greens with fresh vegetables and zesty dressing.

# What You’ll Need:

→ For the BBQ Chicken Skewers

01 - 1.1 lbs boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/3 cup barbecue sauce (gluten-free if needed)
08 - 8 wooden skewers (soaked in water for 30 minutes)

→ For the Salad

09 - 4.2 oz mixed salad greens (romaine, arugula, spinach)
10 - 1 red bell pepper, diced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 small cucumber, sliced
13 - 1/2 small red onion, thinly sliced
14 - 1 avocado, sliced

→ For the Dressing

15 - 3 tbsp olive oil
16 - 2 tbsp fresh lemon juice
17 - 1 tsp Dijon mustard
18 - 1/2 tsp honey
19 - Salt and pepper to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.
03 - Thread the seasoned chicken pieces onto soaked wooden skewers evenly.
04 - Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and lightly charred. Brush with barbecue sauce on all sides during the last 2 minutes of cooking.
05 - While chicken cooks, combine salad greens, bell pepper, cherry tomatoes, cucumber, red onion, and avocado in a large bowl.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Toss salad with dressing just before serving to maintain crispness.
08 - Top salad bowls with hot BBQ chicken skewers and serve immediately.

# Expert Advice:

01 -
  • The combination of hot, smoky chicken against cool, crisp vegetables creates that perfect temperature contrast that makes each bite exciting
  • Everything comes together in under 40 minutes, but it looks like something you would order at a restaurant
  • The lemon mustard dressing is bright enough to cut through the BBQ sauce while letting the grilled flavor shine through
02 -
  • Letting the chicken rest for just a couple of minutes after grilling keeps it juicy, but do not wait too long or the skewers will lose that appealing contrast with the cold salad
  • Marinating the seasoned chicken for 30 minutes before grilling makes a noticeable difference in flavor penetration
  • The salad greens wilt quickly once dressed, so toss them with dressing only right when you are ready to serve
03 -
  • Use two skewers parallel to each other for each portion to prevent the chicken from spinning when you try to turn it
  • Let your BBQ sauce come to room temperature before brushing it on, as cold sauce can make the chicken stick to the grill

Go Back