BBQ Chicken Skewer Salad (Printable)
Smoky grilled chicken skewers served over fresh mixed greens with vegetables, feta, and zesty dressing.
# What You Need:
→ BBQ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ sauce, plus extra for serving
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - 1 red bell pepper, cut into chunks
09 - 1 yellow bell pepper, cut into chunks
10 - 1 small red onion, cut into wedges
11 - Wooden or metal skewers
→ Salad Base
12 - 5 oz mixed salad greens
13 - 10 cherry tomatoes, halved
14 - 1 small cucumber, sliced
15 - 1 avocado, sliced
16 - 1.8 oz feta cheese, crumbled
→ Honey Mustard Dressing
17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp apple cider vinegar
19 - 1 tsp honey
20 - 1 tsp Dijon mustard
21 - Salt and pepper, to taste
# How to Make It:
01 - Soak wooden skewers in water for 15 minutes if using wooden ones. This prevents burning during grilling.
02 - Combine chicken cubes with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss until evenly coated.
03 - Thread chicken, red bell pepper, yellow bell pepper, and red onion alternately onto the skewers, distributing ingredients evenly.
04 - Preheat grill or grill pan over medium-high heat until hot.
05 - Grill skewers for 10 to 12 minutes, turning occasionally and brushing with additional BBQ sauce, until chicken is cooked through and lightly charred.
06 - While skewers cook, arrange salad greens, cherry tomatoes, cucumber, avocado, and feta cheese on a large serving platter.
07 - Whisk together extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
08 - Drizzle dressing over the salad and toss gently to coat evenly.
09 - Remove chicken skewers from grill and arrange on top of the dressed salad. Serve immediately while warm.
# Expert Suggestions:
01 -
- The smoky chicken against crisp vegetables creates that perfect hot and cold contrast that makes summer salads actually satisfying
- Everything comes together in under 40 minutes but looks like you put in way more effort
02 -
- Letting the skewers rest for just 2 minutes after grilling keeps the juices inside instead of running all over your salad
- The dressing can be made a day ahead, but dress the salad right before serving or the greens will wilt under the warm chicken
03 -
- Preheat your grill properly so you get those beautiful sear marks instead of gray boiled looking chicken
- Room temperature chicken grills more evenly than cold straight from the fridge