Description

This BBQ Chicken Skewer Salad is a vibrant and healthy meal that’s bursting with flavor. Tender chicken pieces are marinated in a smoky BBQ sauce, then grilled to perfection and served on skewers. Paired with a crisp, colorful salad of mixed greens, cherry tomatoes, red onion, and cucumber, this dish is finished off with a drizzle of extra BBQ sauce or a tangy vinaigrette, making it the perfect balance of smoky, savory, and fresh.

Ingredients

Scale

For the BBQ Chicken Skewers:

4 boneless, skinless chicken breasts: The main protein for this salad. Boneless, skinless chicken breasts are lean and cook quickly, making them perfect for grilling.
¼ cup olive oil: Helps marinate the chicken and keeps it moist during grilling.
2 tablespoons apple cider vinegar: Adds a little tang and acidity to the marinade, balancing the richness of the chicken.
2 tablespoons honey: Adds a subtle sweetness that complements the BBQ sauce.
1 teaspoon smoked paprika: Enhances the smoky flavor of the chicken and adds a bit of depth.
1 teaspoon garlic powder: For a savory, aromatic kick.
1 teaspoon onion powder: Adds a mild, savory flavor to the chicken.
Salt and pepper: To taste.
1 cup BBQ sauce: For glazing the chicken. Choose your favorite BBQ sauce—whether tangy, sweet, or spicy, the BBQ sauce adds that signature flavor.

For the Salad:

4 cups mixed greens: A blend of lettuce, arugula, and spinach, or any greens you prefer. The mix adds a variety of textures and flavors to the salad.
1 cucumber: Sliced or diced for a refreshing crunch.
1 cup cherry tomatoes: Halved, they add juiciness and a burst of color to the salad.
1 red bell pepper: Sliced, adding a sweet crunch and vibrant color.
1 small red onion: Thinly sliced, providing a touch of sharpness and sweetness.
1 avocado: Sliced or diced, for added creaminess and healthy fats.
1/4 cup shredded cheese (optional): A sprinkle of cheddar, mozzarella, or cotija cheese can add richness and flavor.
¼ cup roasted sunflower seeds or pumpkin seeds: For extra crunch and nutrition.
Fresh cilantro: Chopped, for garnish and a pop of fresh flavor.

For the Dressing:

¼ cup olive oil: The base of the dressing, providing a rich, smooth texture.
2 tablespoons apple cider vinegar: Adds acidity and balances the richness of the olive oil.
1 tablespoon Dijon mustard: For a bit of tanginess and flavor depth.
1 tablespoon honey or maple syrup: Adds a touch of sweetness to balance the acidity of the vinegar.
Salt and pepper: To taste.
1 teaspoon garlic powder: For added flavor.

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Instructions

First Step: MARINATE THE CHICKEN

Prepare the Marinade: In a medium bowl, whisk together the olive oil, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. This marinade will infuse the chicken with smoky, savory flavors and help tenderize the meat.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld. If you’re short on time, even 15 minutes of marinating will still add great flavor.

Second Step: PREPARE THE SALAD INGREDIENTS

Wash and Slice the Vegetables: While the chicken marinates, prep the salad vegetables. Wash and dry the mixed greens, then slice the cucumber, cherry tomatoes, red bell pepper, and red onion. Dice the avocado just before serving to prevent browning.
Optional Add-Ins: If you’re adding cheese or seeds to your salad, prepare them now as well. Shred the cheese, and if you’re using roasted sunflower or pumpkin seeds, measure out about ¼ cup.

Third Step: GRILL THE CHICKEN

Preheat the Grill: Heat your grill to medium-high heat (about 375°F or 190°C). If you’re using a grill pan on the stovetop, preheat it over medium-high heat and brush with a bit of olive oil to prevent sticking.
Thread the Chicken onto Skewers: Thread the marinated chicken breasts onto skewers. If you’re using wooden skewers, soak them in water for 15-20 minutes before threading the chicken to prevent them from burning on the grill.
Grill the Chicken: Place the skewers on the grill and cook the chicken for about 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). During the last minute of grilling, brush the chicken with BBQ sauce, flipping it to coat both sides with the sauce and allow it to caramelize slightly.
Rest the Chicken: Once the chicken is done, remove it from the skewers and let it rest for 5 minutes before slicing. This helps the juices redistribute and keeps the chicken moist.

Fourth Step: ASSEMBLE THE SALAD

Layer the Salad: In a large bowl or on individual plates, arrange the mixed greens, cucumber slices, cherry tomatoes, red bell pepper slices, red onion rings, and avocado. Add the shredded cheese and roasted seeds if you’re using them.
Slice the Chicken: Slice the grilled BBQ chicken into strips and place them on top of the salad.
Drizzle the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper to make the dressing. Drizzle it over the salad just before serving.
Garnish: Top the salad with fresh cilantro for a burst of flavor and color.

Fifth Step: SERVE AND ENJOY

Serve Immediately: Serve the BBQ Chicken Skewer Salad immediately, while the chicken is warm and the veggies are fresh. You can pair it with a side of cornbread, tortilla chips, or a light fruit salad for a more complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 400 kcal
Fat: 22g
Carbohydrates: 25g
Protein: 35g