BBQ Chicken Skewer Salad (Printable Version)
Grilled BBQ chicken skewers atop crisp greens with avocado, peppers, 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 It:
01 - In a mixing bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Allow to 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 pieces for even cooking.
03 - Place skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with additional BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken grills, arrange the mixed greens, sliced bell peppers, halved 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 smooth and well combined.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with the prepared dressing and serve immediately.
# Expert Tips:
01 -
- The BBQ sauce caramelizes on the grill and creates this sticky, smoky crust that makes the chicken impossible to stop eating.
- Everything comes together fast enough for a weeknight but feels special enough for weekend company.
- The dressing is tangy and sweet without overpowering the grilled flavor you worked hard to get.
02 -
- If using wooden skewers, soak them in water for at least 30 minutes or they will catch fire on the grill, which I learned the hard way during a dinner party.
- Do not skip the extra BBQ sauce brushing step because that is what creates the sticky glaze that makes people close their eyes when they take a bite.
03 -
- Pat the chicken completely dry before adding the marinade because excess moisture prevents the sauce from caramelizing and instead creates steam.
- Let the skewers rest for two minutes off the grill before placing them on the salad so the juices redistribute rather than running out onto the greens.