BBQ Chicken Skewer Salad (Print View)

Grilled BBQ chicken skewers atop crisp greens with bell peppers, avocado, and tangy honey-mustard dressing.

# What You'll 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 Make:

01 - In a mixing 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 each piece for even cooking.
03 - Place skewers on the hot grill and cook for 10-12 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, red and yellow 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 combined and slightly emulsified.
06 - Place the grilled chicken skewers over the assembled salad, drizzle generously with dressing, and serve immediately.

# Expert Suggestions:

01 -
  • The charred edges on the chicken paired with cool, crunchy vegetables create the kind of contrast that makes you go back for seconds without thinking.
  • It doubles as a weeknight dinner and a show stopping dish for cookouts, and nobody will guess how simple it actually is.
  • The honey mustard dressing pulls every single flavor together without overpowering the smokiness of the chicken.
02 -
  • If using wooden skewers, soak them in water for at least thirty minutes or they will catch fire on the grill and that smell will ruin your appetite.
  • Do not skip the resting period for the chicken after grilling, because cutting into it immediately releases all the juices onto the cutting board instead of into your salad.
03 -
  • Pat the chicken completely dry before marinating so the seasonings adhere rather than slide off on a wet surface.
  • Make the dressing first and let it sit while everything else comes together, because the flavors marry and soften in that short window of time.

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