BBQ Chicken Skewer Salad
This BBQ Chicken Skewer Salad is a hearty, colorful dish that pairs smoky grilled chicken skewers with a crisp bed of greens, juicy vegetables, and a zesty dressing. Perfect for summer grilling or an indoor grill pan, this salad is balanced, protein-packed, and full of bright flavors. Ideal for lunch, dinner, or meal prep.
Time Required:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Chicken Skewers:
1.5 lbs (680g) boneless skinless chicken breasts or thighs, cubed
½ cup BBQ sauce
1 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Wooden or metal skewers
For the Salad Base:
6 cups mixed greens (e.g., romaine, spinach, arugula)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
½ red onion, thinly sliced
1 avocado, sliced
½ cup corn (fresh grilled or thawed frozen)
Optional: ¼ cup crumbled feta or shredded cheddar
For the Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
In a bowl, combine cubed chicken with BBQ sauce, olive oil, garlic powder, paprika, salt, and pepper.
Mix well and marinate for at least 15 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Prepare the Skewers:
Thread the marinated chicken pieces onto skewers.
3. Grill the Chicken:
Preheat grill or grill pan to medium-high heat.
Grill skewers for 12–15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char (internal temp: 165°F / 74°C).
4. Assemble the Salad:
In a large bowl or plate, arrange the mixed greens.
Top with tomatoes, cucumber, red onion, corn, avocado, and cheese (if using).
Place cooked chicken skewers on top.
5. Drizzle & Serve:
Whisk dressing ingredients together in a small bowl.
Drizzle over the salad and serve immediately. Enjoy!
Chef’s Notes & Tips:
BBQ Sauce: Use smoky, sweet, or spicy BBQ depending on your preference.
Grill Marks Tip: Avoid moving the skewers too much to get better grill marks.
Make it a Wrap: Leftovers can be wrapped in a tortilla for a BBQ chicken wrap.
Low-Carb Option: Skip corn and use more greens or add roasted peppers.
Meal Prep: Store chicken separately and reheat before serving on salad.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
A: Yes! Bake skewers at 425°F (220°C) for 15–20 minutes, flipping halfway through.
Q: What’s the best BBQ sauce for this?
A: Use a smoky or sweet-style sauce for balanced flavor. Homemade or store-bought both work well.
Q: Can I use rotisserie chicken?
A: Absolutely—just cube it and toss with BBQ sauce before topping the salad.
Q: Can I make this dairy-free?
A: Yes, simply omit the cheese and ensure your BBQ sauce doesn’t contain dairy.
Q: What side pairs well with this salad?
A: Garlic bread, grilled corn on the cob, or a cold pasta salad make great sides.
Nutritional Information
Calories: 510 kcal
Protein: 38 g
Carbohydrates: 22 g
Sugar: 9 g
Fiber: 5 g
Fat: 31 g
Saturated Fat: 5 g
Cholesterol: 105 mg
Sodium: 560 mg
Potassium: 870 mg
Calcium: 90 mg
Iron: 2.3 mg