BBQ Chicken Skewer Salad (Print View)

Grilled BBQ chicken skewers on a bed of crisp vegetables with zesty honey-mustard dressing for a fresh 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 - 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 mixing bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add chicken cubes and toss to coat evenly. Allow to 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 space between each piece for even cooking.
03 - Place skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with additional BBQ sauce, until the chicken is cooked through and lightly charred.
04 - While the chicken grills, arrange mixed greens, sliced bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on a platter.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well blended and smooth.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with the prepared dressing and serve immediately while the chicken is still warm.

# Expert Hints:

01 -
  • The smoky char from the grill paired with crisp raw vegetables is the kind of contrast that makes you go back for seconds before finishing your first plate.
  • It comes together in about half an hour and looks impressive enough for guests but simple enough for a Tuesday night.
02 -
  • Do not skip the resting minute after the chicken comes off the grill because those juices need to settle or they will run right out onto your cutting board and leave the meat dry.
  • If your BBQ sauce contains gluten or soy, check the label carefully because many commercial brands sneak in wheat thickeners.
03 -
  • Pat the chicken completely dry before adding it to the marinade because excess moisture prevents the edges from caramelizing properly on the grill.
  • Brush the extra BBQ sauce on only during the final minutes of grilling, because sugars burn quickly and you want sticky glaze, not blackened crust.

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