Why You’ll Love This Recipe
This recipe combines the smoky goodness of BBQ chicken with crisp, refreshing salad ingredients, creating a perfect balance of textures and tastes. It’s easy to prepare, great for meal prep, and ideal for warm-weather dining or quick dinners.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Skewers:
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1 lb boneless, skinless chicken breasts, cut into cubes
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1/4 cup BBQ sauce (choose your favorite)
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2 tablespoons olive oil
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Salt and pepper to taste
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Wooden or metal skewers
For the Salad:
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6 cups mixed salad greens (romaine, spinach, arugula)
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1 cup cherry tomatoes, halved
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1 cucumber, sliced
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1/2 red onion, thinly sliced
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1/2 cup corn kernels (fresh, canned, or grilled)
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1/4 cup shredded cheddar or Monterey Jack cheese
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Optional: sliced avocado, black beans
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 teaspoon honey or maple syrup
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1/2 teaspoon Dijon mustard
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Salt and pepper to taste
directions
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Preheat grill or grill pan over medium-high heat. Thread chicken cubes onto skewers.
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Brush chicken with olive oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally, until cooked through and slightly charred. Brush with BBQ sauce during the last few minutes of cooking. Remove from grill and let rest.
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In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, corn, cheese, and any optional ingredients.
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In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
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Remove chicken from skewers and slice if desired. Arrange over the salad.
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Drizzle dressing over the salad and toss gently before serving.
Servings and timing
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Variations
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Use shrimp or tofu skewers instead of chicken.
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Add roasted sweet potatoes or black beans for extra heartiness.
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Use a spicy BBQ sauce or add chili flakes to the dressing for heat.
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Top with crispy tortilla strips or crushed nuts for crunch.
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Substitute dressing with ranch or blue cheese for a creamy option.
storage/reheating
Store leftover chicken and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently before adding to fresh salad.
FAQs
Can I bake the chicken skewers?
Yes, bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
Is this salad gluten-free?
Yes, naturally gluten-free.
Can I make this salad vegetarian?
Yes, use grilled tofu or tempeh skewers instead.
How do I keep salad fresh?
Store dressing separately and toss just before serving.
Can I use bottled dressing?
Yes, but homemade dressing adds freshness.
Can I grill chicken ahead?
Yes, grill in advance and reheat before serving.
Is this salad kid-friendly?
Yes, mild BBQ flavors appeal to children.
Can I add fruit?
Yes, mango or pineapple add a sweet contrast.
How spicy is the dressing?
Mild; add chili flakes or hot sauce for more heat.
Can I freeze leftovers?
Salad is best fresh; freezing is not recommended.
Conclusion
BBQ Chicken Skewer Salad is a flavorful, nutritious, and easy-to-make meal that combines smoky grilled chicken with fresh veggies and a tangy dressing. Perfect for healthy lunches or quick dinners, this salad delivers satisfying taste and texture in every bite.
PrintBBQ Chicken Skewer Salad
BBQ Chicken Skewer Salad is a vibrant, satisfying dish featuring smoky, grilled chicken skewers served over a bed of fresh greens, colorful vegetables, and a tangy dressing. This salad is perfect for a light yet hearty meal that’s packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and assembling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into cubes
1/4 cup BBQ sauce (choose your favorite)
2 tablespoons olive oil
Salt and pepper to taste
Wooden or metal skewers
6 cups mixed salad greens (romaine, spinach, arugula)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1/2 cup corn kernels (fresh, canned, or grilled)
1/4 cup shredded cheddar or Monterey Jack cheese
Optional: sliced avocado, black beans
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat grill or grill pan over medium-high heat. Thread chicken cubes onto skewers.
- Brush chicken with olive oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally, until cooked through and slightly charred. Brush with BBQ sauce during the last few minutes of cooking. Remove from grill and let rest.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, corn, cheese, and any optional ingredients.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Remove chicken from skewers and slice if desired. Arrange over the salad.
- Drizzle dressing over the salad and toss gently before serving.
Notes
- Use shrimp or tofu skewers instead of chicken.
- Add roasted sweet potatoes or black beans for extra heartiness.
- Use a spicy BBQ sauce or add chili flakes to the dressing for heat.
- Top with crispy tortilla strips or crushed nuts for crunch.
- Substitute dressing with ranch or blue cheese for a creamy option.
- Store leftover chicken and salad components separately in airtight containers in the refrigerator for up to 2 days.
- Reheat chicken gently before adding to fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
