BBQ Chicken Skewer Salad (Printable Version)

Grilled smoky chicken skewers atop fresh greens with vegetables and zesty dressing.

# What You'll Need:

→ BBQ Chicken Skewers

01 - 1.1 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 1/3 cup barbecue sauce (gluten-free if needed)
08 - 8 wooden skewers, soaked in water for 30 minutes

→ Salad Components

09 - 4.2 oz mixed salad greens (romaine, arugula, spinach)
10 - 1 red bell pepper, diced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 small cucumber, sliced
13 - 1/2 small red onion, thinly sliced
14 - 1 avocado, sliced

→ Lemon Dijon Dressing

15 - 3 tbsp olive oil
16 - 2 tbsp fresh lemon juice
17 - 1 tsp Dijon mustard
18 - 1/2 tsp honey
19 - Salt and pepper to taste

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat, approximately 375°F to 400°F.
02 - In a large bowl, combine chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until each piece is evenly coated with the seasoning mixture.
03 - Thread the seasoned chicken pieces onto the soaked wooden skewers, leaving slight space between pieces for even cooking.
04 - Place skewers on the preheated grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes. During the final 2 minutes of cooking, brush barbecue sauce generously on all sides of the chicken. The chicken is done when internal temperature reaches 165°F and exterior shows light charring.
05 - While chicken grills, combine mixed salad greens, diced red bell pepper, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced avocado in a large serving bowl.
06 - In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
07 - Drizzle the dressing over the salad mixture and toss gently to coat all vegetables evenly without damaging delicate greens.
08 - Divide dressed salad among serving bowls and top each portion with 2 hot BBQ chicken skewers. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • Everything cooks on one grill surface meaning minimal cleanup and maximum flavor concentration
  • The warm skewers against cool crisp lettuce creates that restaurant quality texture contrast we all crave
02 -
  • Soaking wooden skewers for 30 minutes prevents them from burning and falling apart on the grill
  • Let the chicken rest for just 2 minutes after grilling so the juices redistribute instead of running onto your salad
03 -
  • Preheat your skewers along with the grill to help the chicken release more easily after cooking
  • Use a pastry brush for the barbecue sauce it gives you more control than trying to drizzle it

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