Description
This BBQ Chicken Skewer Salad combines smoky, flavorful grilled chicken with fresh, crisp salad greens and a tangy homemade dressing, perfect for a healthy and satisfying meal in just 30 minutes.
Ingredients
Scale
For the Chicken Skewers
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup BBQ sauce (your favorite brand)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers
For the Salad
- 6 cups mixed salad greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Skewers: In a bowl, combine the BBQ sauce, olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper. Add the chicken cubes and mix until evenly coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator. If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken onto the skewers.
- Cook the Chicken Skewers: Preheat your grill or grill pan over medium-high heat. Grill the chicken skewers for 10-12 minutes, turning occasionally, until fully cooked and charred in spots. Remove from heat and set aside.
- Assemble the Salad: In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, shredded carrots, corn kernels, and black beans. Arrange the avocado slices on top.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified and combined.
- Serve: Place the grilled chicken skewers over the salad or serve on the side. Garnish with chopped fresh cilantro and drizzle with the dressing just before serving.
Notes
- For juicier chicken, allow it to rest for a few minutes after grilling before serving.
- Wooden skewers must be soaked in water to prevent burning during grilling.
- Feel free to substitute chicken thighs for breasts for richer flavor.
- The dressing can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust seasoning and dressing amounts to taste.
