BBQ Chicken Skewer Salad (Printable Version)
Smoky grilled chicken on skewers served over mixed 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 - 2 tbsp BBQ sauce plus extra for serving
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp salt
07 - 0.25 tsp black pepper
08 - 1 red bell pepper cut into chunks
09 - 1 yellow bell pepper cut into chunks
10 - 1 small red onion cut into wedges
11 - Wooden or metal skewers
→ For the Salad
12 - 5 oz mixed salad greens
13 - 10 cherry tomatoes halved
14 - 1 small cucumber sliced
15 - 1 avocado sliced
16 - 1.8 oz feta cheese crumbled
→ For the Dressing
17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp apple cider vinegar
19 - 1 tsp honey
20 - 1 tsp Dijon mustard
21 - Salt and pepper to taste
# How To Make It:
01 - Soak wooden skewers in water for 15 minutes if using wooden ones.
02 - Toss chicken cubes with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Thread chicken, bell peppers, and red onion alternately onto the skewers, distributing ingredients evenly.
04 - Preheat grill or grill pan over medium-high heat.
05 - Grill the skewers for 10-12 minutes, turning occasionally and brushing with extra BBQ sauce, until chicken is cooked through and slightly charred.
06 - While skewers cook, arrange salad greens, cherry tomatoes, cucumber, avocado, and feta on a large platter.
07 - Whisk together extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
08 - Drizzle dressing over the salad and toss gently to combine.
09 - Remove chicken skewers from grill and place on top of salad. Serve immediately.
# Expert Advice:
01 -
- The contrast between warm smoky chicken and cool crisp vegetables creates that perfect restaurant quality texture balance at home
- Everything cooks on one grill surface while the salad comes together in minutes making cleanup surprisingly manageable
02 -
- Letting the chicken rest for just two minutes after grilling keeps all those juices inside instead of running onto your salad greens
- The dressing tastes significantly better if you let the flavors meld for ten minutes before serving but it still works if you are in a rush
03 -
- Cut your vegetables slightly larger than the chicken cubes so they do not overcook and become mushy before the meat is done
- Oil your grill grates right before adding the skewers to prevent sticking and those frustrating moments when your chicken tears apart