BBQ Chicken Skewer Salad (Printable version)

Grilled BBQ chicken skewers on a bed of crisp vegetables with honey mustard dressing. Ready in 35 minutes.

# What you 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:

01 - In a large bowl, whisk together olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper until well combined.
02 - Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow flavors to penetrate.
03 - Heat a grill or grill pan to medium-high. Thread the marinated chicken cubes onto skewers, leaving a small gap between pieces for even cooking.
04 - Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes and brushing with additional BBQ sauce, until chicken is cooked through and lightly charred on the edges.
05 - While the chicken cooks, arrange mixed greens, sliced bell peppers, halved cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on individual plates.
06 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
07 - Lay the grilled chicken skewers over the assembled salad. Drizzle with dressing and serve immediately while the chicken is still warm.

# Expert Advice:

01 -
  • The smoky char on the chicken paired with the crisp, cool salad is the kind of contrast that makes you close your eyes after the first bite.
  • It comes together in about half an hour, which means you can pull it off on a weeknight without breaking a sweat.
  • The dressing is tangy and just sweet enough to tie everything together without overpowering the BBQ flavor.
02 -
  • If you are using wooden skewers, soak them in water for at least thirty minutes or they will burn on the grill before the chicken is done.
  • Check your BBQ sauce label if you are cooking for someone who is gluten free, because many brands hide wheat or soy in the ingredients.
03 -
  • Let the chicken rest for two minutes off the grill before serving so the juices redistribute instead of running out onto the plate.
  • Double the dressing recipe and keep the extra in a jar in the fridge because you will want it on everything for the next three days.

Go back