BBQ Chicken Skewer Salad (Printable)
Grilled BBQ chicken skewers atop crisp greens with peppers, avocado, and tangy honey-mustard dressing.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 3 tbsp BBQ sauce (plus extra for brushing)
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Salad
08 - 5.3 oz mixed salad greens
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 5.3 oz cherry tomatoes, halved
12 - 1 small red onion, thinly sliced
13 - 1 avocado, sliced
14 - 1 small cucumber, sliced
→ Dressing
15 - 2 tbsp olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tsp honey
18 - 1 tsp Dijon mustard
19 - Salt and pepper, to taste
# How To Make:
01 - In a bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add chicken cubes and toss to coat evenly. Marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece for even cooking.
03 - Grill the skewers for 10 to 12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken grills, arrange the mixed salad greens, red and yellow bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on a platter.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well blended.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with the dressing and serve immediately.
# Expert Tips:
01 -
- The char from the grill paired with the cool crunch of fresh vegetables is the kind of contrast that makes you slow down and actually taste your food.
- It comes together in about half an hour, which means you can pull it off on a Tuesday without thinking too hard.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes or they will catch fire and you will be flipping charred sticks instead of chicken.
- Check your BBQ sauce label for hidden gluten or soy if you are cooking for someone with sensitivities, because not all sauces are created equal.
03 -
- Pat the chicken completely dry before adding it to the marinade because excess moisture prevents the sauce from caramelizing and you end up steaming instead of grilling.
- Let the skewers rest for two minutes off the heat before serving so the juices redistribute and do not run all over your cutting board.