BBQ Chicken Skewer Salad (Printable Version)
Grilled BBQ chicken skewers atop crisp greens with bell peppers, avocado, and a zesty honey mustard dressing.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 3 tablespoons BBQ sauce (plus extra for brushing)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 5.3 oz mixed salad greens
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 5.3 oz cherry tomatoes, halved
12 - 1 small red onion, thinly sliced
13 - 1 avocado, sliced
14 - 1 small cucumber, sliced
→ Dressing
15 - 2 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon honey
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper, to taste
# Directions:
01 - In a large bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Let marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking.
03 - Place skewers on the grill and cook for 10-12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken cooks, arrange the mixed greens, red and yellow bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on individual plates.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined and smooth.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with the prepared dressing and serve immediately.
# Expert Tips:
01 -
- The BBQ sauce caramelizes on the grill and those sticky charred bits are honestly the best part of the whole dish.
- It feels like a full cookout meal but comes together fast enough for a random Tuesday.
- Cleanup is minimal since everything cooks on skewers and the salad is assembled fresh.
02 -
- Soak wooden skewers in water for at least 30 minutes or they will burn before the chicken is done, a lesson I learned with a lot of smoke and a ruined dinner.
- Do not skip the rest time after grilling because those juices need to settle back into the meat before you slice or serve.
- Check your BBQ sauce label if cooking gluten free because many brands sneak in wheat or soy based thickeners.
03 -
- Pat the chicken dry before marinating so the sauce actually sticks instead of sliding off wet surfaces.
- Make double the dressing and keep half in the fridge because you will want it on everything the next day.