BBQ Chicken Skewer Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BBQ Chicken Skewer Salad

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 (arugula, spinach, or lettuce)

1/4 cup shredded cheddar cheese (optional)

1/4 cup ranch dressing or preferred dressing

Cook Mode Prevent your screen from going dark

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.

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.

Find it online: https://thefamilycooking.com/bbq-chicken-skewer-salad-2/