BBQ Chicken Skewer Salad (Printable Version)

Smoky grilled chicken skewers over crisp mixed greens with fresh vegetables and zesty lemon dressing.

# What You'll Need:

→ For the BBQ Chicken Skewers

01 - 1.1 pounds boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/3 cup barbecue sauce (gluten-free if needed)
08 - 8 wooden skewers (soaked in water for 30 minutes)

→ For the Salad

09 - 4.2 ounces mixed salad greens (romaine, arugula, spinach)
10 - 1 red bell pepper, diced
11 - 3.5 ounces cherry tomatoes, halved
12 - 1 small cucumber, sliced
13 - 1/2 small red onion, thinly sliced
14 - 1 avocado, sliced

→ For the Dressing

15 - 3 tablespoons olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon honey
19 - Salt and pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.
03 - Thread the seasoned chicken pieces onto soaked wooden skewers.
04 - Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and lightly charred. Brush with barbecue sauce on all sides during the last 2 minutes of cooking.
05 - While chicken cooks, combine salad greens, bell pepper, cherry tomatoes, cucumber, red onion, and avocado in a large serving bowl.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Toss salad with dressing just before serving. Top salad bowls with hot BBQ chicken skewers and serve immediately.

# Expert Tips:

01 -
  • The warm smoky chicken against cool crisp greens creates this perfect temperature contrast that makes every bite interesting
  • It comes together in under 40 minutes but looks like something from a restaurant menu
  • The BBQ sauce caramelization on the chicken adds this sticky sweetness that pairs beautifully with the tangy dressing
02 -
  • The BBQ sauce goes on at the very end only—I learned this the hard way when my first batch turned into a blackened sticky mess
  • Let the chicken rest for just 2 minutes after grilling so the juices redistribute instead of running all over your salad
  • Dress the greens right before serving or they will wilt and lose that satisfying crunch
03 -
  • If your wooden skewers still seem prone to burning wrap the exposed handles in a small piece of aluminum foil
  • Invest in a good meat thermometer—160F internal temperature ensures perfectly cooked chicken every single time

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