Grilled Chicken Skewer Salad
This Grilled Chicken Skewer Salad is a delicious, protein-packed meal perfect for warm days, meal prep, or a healthy lunch. Juicy, marinated chicken skewers are grilled to perfection and served over a bed of fresh greens, crunchy vegetables, and a zesty homemade dressing. This dish is light yet satisfying, offering a balance of lean protein, fiber, and essential nutrients.
Preparation & Cooking Time
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Chicken Skewers
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
8 wooden skewers, soaked in water (for 20 minutes to prevent burning)
For the Salad
4 cups mixed greens (lettuce, spinach, or arugula)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup black olives, sliced (optional)
For the Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar (or lemon juice)
1 tsp Dijon mustard
1/2 tsp honey (or maple syrup for vegan option)
Salt & pepper to taste
Instructions
Step 1: Marinate the Chicken
1. In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and black pepper.
2. Add chicken cubes, toss to coat, and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Prepare the Skewers
3. Thread the marinated chicken pieces onto the soaked skewers.
Step 3: Grill the Chicken
4. Heat a grill or grill pan over medium-high heat.
5. Grill the skewers for 12-15 minutes, turning occasionally, until fully cooked (internal temp 165°F/75°C).
6. Remove from grill and let rest for 5 minutes.
Step 4: Make the Salad
7. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta.
Step 5: Make the Dressing
8. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Step 6: Assemble & Serve
9. Drizzle dressing over the salad and toss gently.
10. Top with grilled chicken skewers and serve immediately.
Notes & Tips
Use Metal Skewers: If available, metal skewers are reusable and don’t require soaking.
Vegetarian Option: Swap chicken for grilled tofu or halloumi.
Make It Dairy-Free: Omit feta or use dairy-free cheese.
Make It Meal Prep Friendly: Store salad and dressing separately; add chicken just before serving.
Oven Option: Bake skewers at 400°F (200°C) for 20 minutes, flipping halfway through.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Yes! Thighs add more juiciness and flavor. Adjust grilling time as needed.
2. Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance and refrigerate.
3. What other vegetables can I add?
Bell peppers, avocado, shredded carrots, or roasted chickpeas work great.
4. Can I use store-bought dressing?
Absolutely! A light vinaigrette or Greek dressing pairs well.
5. How do I store leftovers?
Keep grilled chicken in an airtight container for 3-4 days. Store salad and dressing separately to maintain freshness.
Nutritional Information
Calories: ~350 kcal
Protein: 35g
Fat: 18g
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Sodium: 500mg
This Grilled Chicken Skewer Salad is a perfect balance of flavors, textures, and nutrition—ideal for a quick and healthy meal. Enjoy!