BBQ Chicken Skewer Salad (Printable Version)
Grilled BBQ chicken skewers atop fresh vegetables with a zesty honey mustard dressing for a light summer dish.
# 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 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ 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 Make It:
01 - In a large bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the 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 the skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken grills, arrange the mixed greens, sliced bell peppers, halved 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 - Lay the grilled chicken skewers over the assembled salad. Drizzle with the dressing and serve immediately while the chicken is still warm.
# Helpful Hints:
01 -
- The char from the grill paired with crisp raw vegetables creates a contrast that keeps every bite interesting.
- It comes together fast enough for a weeknight but looks impressive enough for guests.
02 -
- Do not skip soaking wooden skewers or they will ignite before the chicken is done and that ruins the evening quickly.
- Letting the chicken rest for two minutes off the grill before plating keeps the juices inside where they belong.
03 -
- Pat the chicken dry before marinating so the sauce clings instead of sliding off.
- A squeeze of fresh lime over the finished salad brightens every single flavor on the plate.