BBQ Chicken Skewer Salad (Printable)
Grilled BBQ chicken skewers atop crisp greens with colorful vegetables and tangy 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
# How-To:
01 - In a mixing 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 gap between pieces for even cooking.
03 - Place skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with additional BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken grills, arrange the mixed greens, red and yellow bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on a platter.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
06 - Lay the grilled chicken skewers over the assembled salad. Drizzle with the dressing and serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The char on those chicken skewers pairs beautifully with the cool crunch of fresh vegetables, making every bite feel like a contrast worth savoring.
- It comes together fast enough for a weeknight but looks impressive enough for guests watching you plate it.
02 -
- If you are using wooden skewers, soak them in water for at least thirty minutes or they will burn before the chicken is done.
- Do not skip the extra BBQ sauce brushing during grilling because that is what creates the sticky caramelized crust everyone fights over.
03 -
- Let the grilled chicken rest for two minutes off the heat before placing it on the salad so the juices redistribute instead of running out onto the greens.
- A grill pan on high heat with the fan running gives you excellent char year round without ever stepping outside.