Bbq Chicken Skewer Salad (Printable Version)
Smoky BBQ chicken skewers over mixed greens with avocado, tomatoes and a lemon-Dijon dressing - ready in 35 minutes.
# What You'll Need:
→ BBQ Chicken Skewers
01 - 1.1 pounds boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/3 cup gluten-free barbecue sauce
08 - 8 wooden skewers, soaked in water for 30 minutes
→ Salad
09 - 4.2 ounces mixed salad greens (romaine, arugula, spinach)
10 - 1 medium red bell pepper, diced
11 - 3.5 ounces cherry tomatoes, halved
12 - 1 small cucumber, sliced
13 - 1/2 small red onion, thinly sliced
14 - 1 medium avocado, sliced
→ Dressing
15 - 3 tablespoons olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon honey
19 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss until evenly coated.
03 - Thread seasoned chicken onto soaked wooden skewers, dividing pieces equally.
04 - Place skewers on preheated grill. Cook for 8 to 10 minutes, turning occasionally, until chicken is cooked through and lightly charred. In the last 2 minutes, brush chicken with barbecue sauce on all sides.
05 - Arrange mixed greens, red bell pepper, cherry tomatoes, cucumber, red onion, and avocado in a large salad bowl.
06 - In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
07 - Just before serving, toss the salad with the prepared dressing to coat evenly.
08 - Divide salad among plates and top each with hot BBQ chicken skewers. Serve immediately.
# Expert Advice:
01 -
- Tossing the hot, smoky skewers right onto crisp greens is a little trick that fills each bite with layers of flavor.
- It's just as at home at a weekday lunch as it is at a backyard party, which means you'll reach for this recipe again and again.
02 -
- One time I forgot to soak the skewers and had to rescue half-charred sticks from the flames—never skip soaking.
- If you add the dressing too early, the greens can wilt, so wait until the very last moment for crispness.
03 -
- Squeezing lemon over the chicken right as it comes off the grill adds brightness that makes the whole salad sing.
- If the weather turns, the skewers grill up well indoors on a grill pan—just open a window for that summer feel.