BBQ Chicken Skewer Salad (Printable)
Grilled BBQ chicken skewers atop crisp greens with a zesty honey-mustard dressing for a fresh summer meal.
# 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 Steps:
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. Let marinate for at least 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken cubes onto skewers, leaving a small gap between each piece for even cooking.
03 - Place skewers on the grill and cook for 10-12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and lightly charred.
04 - Arrange mixed salad greens, red and yellow bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on individual plates.
05 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Place grilled chicken skewers over the salad, drizzle with dressing, and serve immediately.
# Expert Advice:
01 -
- The combination of smoky charred chicken with cool, crisp vegetables is the kind of contrast that makes you slow down and actually enjoy eating.
- It comes together in about half an hour, which means you get all the satisfaction of grilling without surrendering your entire afternoon.
02 -
- If you are 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.
- Letting the chicken rest for two minutes off the grill before serving keeps the juices inside where they belong instead of running all over your cutting board.
03 -
- Pat the chicken completely dry with paper towels before marinating because excess moisture prevents that beautiful caramelization you are after.
- The secret to restaurant quality grill marks is to resist the urge to move the skewers constantly, so let them sit undisturbed for about three minutes per side.