BBQ Chicken Skewer Salad (Printable)

Grilled BBQ chicken skewers atop fresh greens with crisp veggies and a 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

# Directions:

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 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 10-12 minutes, turning occasionally and brushing with additional BBQ sauce, until chicken is cooked through and lightly charred.
04 - While the chicken grills, 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 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with dressing and serve immediately.

# Expert Tips:

01 -
  • The smoky char on the chicken paired with crisp raw vegetables is the kind of contrast that makes you go back for seconds without thinking.
  • It comes together fast enough for a weeknight but looks impressive enough for weekend guests.
02 -
  • Do not skip the 15 minute marinating window because that brief rest makes a real difference in how deeply the flavor penetrates the chicken.
  • If you are using wooden skewers soak them in water for at least 30 minutes or they will burn before the chicken is done.
03 -
  • Let the chicken rest for two minutes off the grill before placing it on the salad so the juices redistribute instead of running out onto your greens.
  • Make a double batch of the dressing and keep it in the fridge because you will want it on everything else you cook this week.

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