BBQ Chicken Skewer Salad

Why You’ll Love This Recipe

This salad offers everything you love about a barbecue in one bowl—grilled meat, vibrant veggies, and bold flavors—all with minimal cleanup. The BBQ chicken skewers add a smoky, saucy punch, while the fresh salad base keeps things light and balanced. It’s easy to prepare, great for meal prep or entertaining, and completely customizable based on your favorite ingredients.

Ingredients

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

boneless, skinless chicken breasts or thighs
BBQ sauce
olive oil
salt
black pepper
wooden or metal skewers
romaine lettuce or mixed greens
cherry tomatoes
cucumber
corn (grilled or canned)
red onion
avocado
shredded cheddar or Monterey Jack cheese
ranch, vinaigrette, or creamy BBQ dressing
fresh cilantro (optional, for garnish)

Directions

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. Cut the chicken into bite-sized chunks and season with salt, pepper, and a light drizzle of olive oil.
3. Thread the chicken pieces onto the skewers.
4. Preheat your grill or grill pan to medium-high heat.
5. Grill the chicken skewers for 4–5 minutes per side, brushing with BBQ sauce during the last few minutes of cooking. Cook until chicken is fully cooked and lightly charred.
6. While the chicken is grilling, assemble the salad: toss romaine or mixed greens with chopped tomatoes, cucumbers, corn, red onion, avocado, and shredded cheese.
7. Top the salad with freshly grilled BBQ chicken skewers.
8. Drizzle with your preferred dressing and garnish with fresh cilantro if desired.
9. Serve immediately while the skewers are hot.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes

Variations

• Spicy BBQ: Use a spicy BBQ sauce or add sliced jalapeños to the salad.
• Low-Carb Version: Skip the corn and cheese, and add more greens or grilled zucchini.
• Vegetarian Option: Swap the chicken for grilled tofu or tempeh glazed with BBQ sauce.
• Different Greens: Use kale, arugula, or spinach instead of romaine for variety.
• Toppings Twist: Add crushed tortilla chips, pickled onions, or black beans for extra texture.

Storage/Reheating

Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet or microwave until warmed through. Assemble the salad just before serving to keep it fresh and crisp. Avoid storing dressed salad as it can become soggy.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep the chicken skewers and chop the vegetables in advance. Grill the chicken just before serving for best results.

What type of BBQ sauce should I use?

Any BBQ sauce works—choose sweet, smoky, spicy, or tangy based on your personal preference.

Can I cook the chicken without a grill?

Yes, you can cook the skewers in a grill pan or bake them in the oven at 400°F for 20–25 minutes, flipping halfway through.

Can I use pre-cooked chicken?

You can, but grilling fresh chicken gives the best flavor. If using pre-cooked chicken, toss it in BBQ sauce and warm it up before serving.

How do I keep the chicken juicy?

Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F and baste with sauce toward the end of cooking.

Is this salad gluten-free?

Yes, just ensure your BBQ sauce and dressing are gluten-free.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and more flavorful. Just adjust the cooking time slightly.

What dressing goes best with this salad?

Ranch, creamy BBQ, chipotle-lime, or a simple vinaigrette all pair well with the BBQ flavor.

How do I make this salad dairy-free?

Omit the cheese or use a dairy-free cheese alternative and choose a dairy-free dressing.

Can I freeze the cooked skewers?

Yes, freeze the cooked skewers in an airtight container for up to 2 months. Thaw and reheat before adding to the salad.

Conclusion

BBQ Chicken Skewer Salad is a flavorful and satisfying meal that combines the best of grilling and fresh vegetables in one healthy dish. With its smoky chicken, vibrant toppings, and creamy or tangy dressing, it’s a crowd-pleasing option that’s easy to make and endlessly adaptable. Whether for a weeknight dinner or a summer cookout, this salad delivers bold taste and wholesome goodness in every bite.

BBQ Chicken Skewer Salad

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BBQ Chicken Skewer Salad combines smoky grilled chicken skewers glazed with BBQ sauce and a fresh, colorful bed of vegetables for a hearty, satisfying meal. It’s the perfect fusion of grilled flavor and salad crunch, ideal for any season.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup BBQ sauce
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• Wooden or metal skewers
• 4 cups romaine lettuce or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup corn (grilled or canned, drained)
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/3 cup ranch, vinaigrette, or creamy BBQ dressing
• Fresh cilantro, chopped (optional, for garnish)

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Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. Cut chicken into bite-sized chunks and season with salt, pepper, and olive oil.
3. Thread chicken onto skewers.
4. Preheat grill or grill pan to medium-high heat.
5. Grill skewers for 4–5 minutes per side, brushing with BBQ sauce in the last few minutes, until chicken is fully cooked and slightly charred.
6. While chicken grills, assemble salad: layer greens, cherry tomatoes, cucumber, corn, red onion, avocado, and cheese.
7. Place grilled chicken skewers on top of the salad.
8. Drizzle with your chosen dressing and garnish with fresh cilantro if desired.
9. Serve immediately while chicken is hot.

Notes

• Use spicy BBQ sauce or jalapeños for extra heat.
• Substitute chicken with grilled tofu or tempeh for a vegetarian option.
• To make dairy-free, omit cheese or use dairy-free alternatives.
• For low-carb, skip corn and cheese and add extra greens.
• Grilled or roasted veggies can be added for more variety.

Nutrition

• Serving Size: 1 salad
• Calories: 440
• Sugar: 8g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 95mg