Why You’ll Love This Recipe

This salad is packed with protein, fresh vegetables, and bold barbecue flavor, making it both satisfying and nutritious. The grilled chicken skewers add a smoky char that pairs perfectly with crisp lettuce and fresh toppings. It’s easy to customize with seasonal vegetables, different dressings, or your favorite barbecue sauce.

Ingredients

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

For the BBQ Chicken Skewers

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Barbecue sauce
Olive oil
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper
Wooden or metal skewers

For the Salad

Romaine lettuce, chopped
Mixed salad greens
Cherry tomatoes, halved
Cucumber, sliced
Corn kernels
Red onion, thinly sliced
Avocado, diced
Shredded cheddar cheese
Black beans, drained and rinsed
Fresh cilantro, chopped

For the Dressing

Ranch dressing or cilantro-lime dressing

Directions

If using wooden skewers, soak them in water for at least 30 minutes.
In a bowl, combine the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Thread the chicken pieces onto the skewers.
Preheat a grill or grill pan to medium-high heat.
Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is nearly cooked through.
Brush the chicken generously with barbecue sauce during the last 2–3 minutes of grilling, turning to caramelize the sauce on all sides.
Remove the skewers from the grill and allow them to rest for 5 minutes.
In a large serving bowl or platter, arrange the romaine, mixed greens, tomatoes, cucumber, corn, red onion, avocado, cheddar cheese, black beans, and cilantro.
Place the BBQ chicken skewers on top of the salad.
Drizzle with ranch or cilantro-lime dressing just before serving.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 12 minutes
Rest time: 5 minutes
Total time: 37 minutes

Variations

Use grilled shrimp or steak instead of chicken.
Add sliced jalapeños for extra heat.
Replace cheddar with feta, cotija, or pepper Jack cheese.
Include grilled peaches or pineapple for a sweet barbecue twist.
Add tortilla strips or crushed tortilla chips for crunch.
Use spinach, arugula, or kale instead of romaine.
Drizzle with honey mustard dressing instead of ranch.
Add cooked bacon for an extra smoky flavor.

Storage/Reheating

Store the grilled chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate until serving to prevent the greens from becoming soggy. Reheat the chicken gently in the microwave or a skillet before adding it to the salad, or enjoy it cold for a refreshing meal.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs are juicy, flavorful, and work wonderfully for grilling.

Can I cook the skewers in the oven?

Yes. Bake them at 425°F (220°C) for about 15–18 minutes, brushing with barbecue sauce during the last few minutes of cooking.

What barbecue sauce works best?

Use your favorite barbecue sauce, whether it’s sweet, smoky, spicy, or tangy.

Can I make this salad ahead of time?

Yes. Prepare the vegetables and grill the chicken ahead of time, then assemble the salad just before serving.

What dressing pairs best with BBQ chicken?

Ranch, cilantro-lime, honey mustard, or a light vinaigrette all complement the barbecue flavors.

Can I make this salad low-carb?

Yes. Simply omit the corn and black beans if you’re following a lower-carb eating plan.

What other vegetables can I add?

Bell peppers, radishes, shredded carrots, roasted sweet potatoes, or grilled zucchini are all excellent additions.

Can I grill the chicken on an outdoor grill?

Absolutely. An outdoor grill gives the chicken an even smokier flavor and beautiful grill marks.

What side dishes pair well with this salad?

Garlic bread, cornbread, baked beans, fresh fruit, or grilled corn on the cob are all delicious accompaniments.

Can I meal prep this recipe?

Yes. Store the chicken, vegetables, and dressing separately, then assemble individual salads when you’re ready to eat.

Conclusion

BBQ Chicken Skewer Salad is a fresh, colorful, and satisfying meal that’s packed with smoky grilled chicken, crisp vegetables, and bold barbecue flavor. Perfect for warm-weather dinners, meal prep, or healthy lunches, this easy recipe is both nourishing and delicious. Customize it with your favorite toppings and dressing for a wholesome salad that’s sure to become a regular part of your menu.

BBQ Chicken Skewer Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BBQ Chicken Skewer Salad is a fresh, hearty meal featuring juicy grilled barbecue chicken skewers served over crisp greens with colorful vegetables and a flavorful dressing. It’s a satisfying, protein-packed salad that’s perfect for summer dinners, meal prep, or healthy lunches.

Author: Laura
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 4 servings
Category: Main Course
Method: Grill
Cuisine: American
Diet: Halal

Instructions

If using wooden skewers, soak them in water for at least 30 minutes.
In a bowl, combine the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Thread the seasoned chicken onto the skewers.
Preheat a grill or grill pan to medium-high heat.
Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is nearly cooked through.
Brush the chicken generously with barbecue sauce during the last 2-3 minutes of grilling, turning to caramelize the sauce on all sides.
Remove the skewers from the grill and let them rest for 5 minutes.
Arrange the romaine, mixed greens, cherry tomatoes, cucumber, corn, red onion, avocado, cheddar cheese, black beans, and cilantro in a large serving bowl or platter.
Place the BBQ chicken skewers on top of the salad.
Drizzle with ranch or cilantro-lime dressing just before serving.

Notes

Substitute grilled shrimp or steak for the chicken if desired.
Add jalapeños, tortilla strips, or cooked bacon for extra flavor and texture.
Swap cheddar for feta, cotija, or pepper Jack cheese.
Use spinach, kale, or arugula instead of romaine.
Store the chicken, salad, and dressing separately in the refrigerator for up to 3 days.
Bake the skewers at 425°F (220°C) for 15-18 minutes if a grill is unavailable.
For a lower-carb version, omit the corn and black beans.

Nutrition

Serving Size: 1 salad
Calories: 560 kcal
Sugar: 13 g
Sodium: 920 mg
Fat: 29 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 8 g
Protein: 45 g
Cholesterol: 125 mg