BBQ Chicken Skewer Salad

The smell of BBQ sauce hitting a hot grill always reminds me of spontaneous summer dinners on the patio. I started making this salad when I wanted something lighter than the usual heavy BBQ sides. It turned out to be the perfect way to enjoy that smoky flavor without feeling weighed down.

Last summer my neighbor smelled the marinade and popped over just as the chicken was coming off the heat. We ended up eating on the back steps and it turned into a picnic. It has become our go-to meal when the weather turns warm and the days get long.

Ingredients

• Chicken Breast: Cutting the meat into uniform cubes ensures everything cooks at the same speed so nothing dries out.
• BBQ Sauce: Use a quality sauce here because it provides the primary flavor profile for the entire dish.
• Salad Greens: A sturdy mix like romaine or iceberg holds up better against the warm chicken than delicate spring greens.
• Avocado: Adds a creamy element that tames the acidity of the vinaigrette and the sharpness of the onions.

Instructions

Marinate the Chicken:

Combine the olive oil BBQ sauce smoked paprika garlic powder salt and pepper in a bowl. Add the chicken cubes and stir to coat. Let this sit while you prep the vegetables to let the flavors sink in.

Prep the Vegetables:

Slice the bell peppers cherry tomatoes red onion avocado and cucumber. Keep them cold in the fridge until you are ready to assemble.

Heat the Grill:

Get your grill or grill pan nice and hot over medium-high heat. Thread the marinated chicken onto the skewers.

Grill the Skewers:

Cook the chicken for about 10 to 12 minutes turning them often so they char evenly. Brush with extra BBQ sauce during the last minute of cooking for a sticky glaze.

Make the Dressing:

Whisk together the olive oil apple cider vinegar honey and Dijon mustard in a small jar. Season with salt and pepper to balance the acidity.

Assemble the Salad:

Toss the greens and sliced veggies in a large bowl. Top with the hot chicken skewers and drizzle with the dressing right before serving.

Save

There is something about the mix of sweet honey and tangy vinegar in the dressing that makes this dish memorable. It brings the garden freshness right to your table.

Making It Ahead

You can marinate the chicken up to 24 hours in advance for a deeper flavor. Just keep the salad components separate and the dressing in a jar until it is time to eat.

Perfect Pairings

This dish pairs beautifully with a crisp white wine or a cold light beer. The acidity cuts through the BBQ sweetness perfectly.

Serving Variations

Feel free to swap the proteins for shrimp or even tofu if you prefer a plant based option. You can also add grilled corn for extra sweetness.

• Sprinkle feta cheese on top for a salty tangy finish.
• Add some jalapeno slices if you want a spicy kick.
• Serve with warm tortillas on the side.

Save

This salad is a celebration of the season and brings people together effortlessly. I hope you enjoy making it as much as I do.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Marinate the cubes for at least 15 minutes to lock in moisture, and avoid overcooking on the grill.

→ Can I use store-bought dressing?

Yes, but the homemade vinaigrette offers a fresh acidity that cuts through the BBQ sauce beautifully.

→ Is this suitable for meal prep?

Yes, store the grilled chicken and salad separately, and add the dressing just before serving to keep the greens crisp.

→ What can I substitute for the BBQ sauce?

You can use a homemade spice rub or a teriyaki glaze for a different flavor profile.

→ Do I need a grill to make this?

A grill pan works well, or you can broil the skewers in your oven if an outdoor grill isn't available.