Description
A vibrant and flavorful BBQ Chicken Skewer Salad featuring tender grilled chicken marinated in smoky BBQ sauce served over a bed of fresh mixed greens, vegetables, and a tangy homemade dressing. Perfect for a healthy, quick, and satisfying meal.
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup BBQ sauce (your favorite brand)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Wooden or metal skewers
For the Salad
- 6 cups mixed salad greens (e.g., romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup corn kernels (fresh, canned, or thawed if frozen)
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Chicken Skewers: In a bowl, whisk together the BBQ sauce, olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper to create the marinade. Add the chicken cubes, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to develop. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning. Thread the marinated chicken pieces onto the skewers evenly.
- Cook the Chicken Skewers: Preheat your grill or grill pan to medium-high heat. Place the chicken skewers on the grill and cook for 10 to 12 minutes, turning occasionally to ensure even cooking and a nice char on all sides. Confirm the chicken is cooked through with no pink inside. Remove from the heat and let rest briefly.
- Assemble the Salad: In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, corn kernels, and black beans. Gently toss to mix all ingredients. Arrange the sliced avocado on top for creaminess and texture.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is emulsified and smooth. Adjust seasoning to taste.
- Serve: Drizzle the dressing over the salad or serve on the side. Place the grilled chicken skewers on top of the salad or alongside the bowl. Garnish with freshly chopped cilantro for a burst of freshness. Enjoy immediately for the best flavor and texture.
Notes
- Soaking wooden skewers prevents them from catching fire on the grill.
- You can substitute chicken breasts with thighs for juicier results.
- Marinating the chicken longer enhances the BBQ flavor.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- This salad is great for meal prep; keep dressing separate until serving.
- To make it gluten-free, ensure soy sauce used is gluten-free.
