Why You’ll Love This Recipe

This BBQ Chicken Skewer Salad is the perfect blend of smoky, juicy chicken paired with fresh, crunchy vegetables. The combination of tender grilled chicken skewers with a variety of vibrant salad ingredients creates a dish that is both satisfying and light. Whether you’re looking for a healthy lunch, a savory dinner, or a crowd-pleasing BBQ addition, this salad delivers on flavor and texture. The tangy BBQ sauce adds a burst of flavor to each bite, while the veggies provide a refreshing crunch. Plus, it’s easy to prepare and customizable, making it a great choice for any occasion.

Ingredients

2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
2 tablespoons BBQ sauce (plus more for drizzling)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1 cup mixed greens (such as arugula, spinach, or lettuce)
1/4 cup shredded cheddar cheese (optional)
1/4 cup ranch dressing or dressing of choice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: In a medium bowl, combine the chicken cubes with olive oil, BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly.
Skewer the chicken: Thread the seasoned chicken cubes onto skewers.
Grill the chicken: Preheat your grill or grill pan over medium-high heat. Place the chicken skewers on the grill and cook for about 4-5 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Prepare the salad: While the chicken is grilling, assemble your salad. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and mixed greens.
Assemble the dish: Once the chicken is cooked, remove it from the skewers and add it to the salad. Drizzle with extra BBQ sauce and ranch dressing (or your preferred dressing).
Serve: Toss gently to combine all the ingredients. Garnish with shredded cheddar cheese, if desired, and serve immediately.

Servings and Timing

Servings: 2-4 (depending on portion sizes)
Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: 25-30 minutes

Variations

Vegetarian Option: Replace the chicken with tofu or grilled portobello mushrooms for a meatless version.
Different Dressing: Swap ranch dressing for a tangy vinaigrette or your favorite dressing for a different flavor profile.
Add Avocado: For an extra creamy texture, add some sliced avocado to the salad.
Grilled Vegetables: Include other grilled veggies like bell peppers or zucchini for added flavor and nutrition.

Storage/Reheating

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. It’s best to keep the dressing separate until serving to prevent the salad from getting soggy.
Reheating: To reheat the chicken, place it in the microwave for 30-60 seconds or reheat it in a skillet over medium heat until warmed through. If you prefer the salad to be warm, you can also gently heat the whole dish, but it’s usually best served cold or at room temperature.

FAQs

1. Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for optimal flavor and texture. If using frozen chicken, ensure it’s fully thawed before cooking.

2. Can I make the chicken skewers ahead of time?

Yes, you can marinate and skewer the chicken a day ahead and store it in the fridge until you’re ready to grill it.

3. How can I make this salad spicier?

You can add a bit of chili powder or cayenne pepper to the chicken marinade, or drizzle the salad with a spicy BBQ sauce or hot sauce.

4. Can I make this salad gluten-free?

Yes, just make sure the BBQ sauce and dressing you use are gluten-free.

5. How do I ensure the chicken stays juicy?

To keep the chicken tender and juicy, avoid overcooking. Chicken should be cooked until it reaches 165°F (74°C) internally, but no longer.

6. Can I add fruit to the salad?

Yes! Add some grilled peaches, apples, or pineapple for a sweet contrast to the smoky BBQ chicken.

7. Can I make this in the oven instead of grilling?

Yes, you can bake the chicken in the oven at 400°F (200°C) for about 15-20 minutes or until fully cooked.

8. What if I don’t have skewers?

If you don’t have skewers, you can cook the chicken pieces directly on the grill or in a grill pan, or even bake them as individual pieces.

9. How do I keep the salad from getting soggy?

Keep the dressing separate from the salad and add it right before serving to prevent the greens from wilting.

10. Can I serve this salad as a side dish?

Yes, you can serve the BBQ chicken skewers as a main dish, or if you prefer, serve it as a side salad to complement grilled meats or burgers.

Conclusion

The BBQ Chicken Skewer Salad is a fun and flavorful way to enjoy a healthy meal. With its combination of smoky grilled chicken, fresh vegetables, and tangy BBQ sauce, it’s a satisfying dish that’s perfect for any time of the year. Whether you’re looking for a quick weeknight dinner or a dish to bring to your next BBQ, this salad is sure to impress. It’s versatile, easy to make, and packed with flavor—what’s not to love?

BBQ Chicken Skewer Salad

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BBQ Chicken Skewer Salad

Author: Laura
Prep Time: 15min
Cook Time: 15min
Total Time: 30min
Yield: 4servings
Category: Main Course
Method: Grilling
Cuisine: American

Instructions

Prepare the chicken: In a medium bowl, combine chicken cubes, olive oil, BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix to coat the chicken evenly.
Skewer the chicken: Thread the chicken cubes onto skewers.
Grill the chicken: Preheat your grill or grill pan over medium-high heat. Cook the skewers for about 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare the salad: While the chicken grills, combine cherry tomatoes, cucumber, red onion, and mixed greens in a large bowl.
Assemble: Once the chicken is cooked, remove from skewers and add to the salad. Drizzle with extra BBQ sauce and ranch dressing (or preferred dressing).
Serve: Toss gently and garnish with shredded cheddar cheese, if desired, then serve immediately.

Notes

For a vegetarian option, replace the chicken with tofu or grilled portobello mushrooms.
Try a different dressing, such as a tangy vinaigrette, for varied flavor.
Add sliced avocado for extra creaminess or grilled vegetables like bell peppers and zucchini for more flavor.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days, keeping the dressing separate.