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BBQ Chicken Skewer Salad

A delightful combination of grilled chicken skewers, fresh salad greens, and a smoky BBQ dressing, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Barbecue
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Skewers
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup BBQ sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the Salad
  • 5 cups mixed salad greens (such as romaine, spinach, and arugula)
  • 1 cup cherry tomatoes, halved
  • 1 whole bell pepper, diced (any color you prefer)
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, sliced
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • to taste Salt and pepper

Method
 

Preparation
  1. In a bowl, mix the chicken cubes with the BBQ sauce, 1 tablespoon of olive oil, salt, and pepper. Let it marinate for at least 30 minutes, or up to a couple of hours in the fridge for more flavor.
  2. Heat the grill to medium-high heat, ensuring that it’s hot enough to give a nice sear without sticking.
  3. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
  4. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks. The internal temperature should reach at least 165°F (75°C).
Salad Assembly
  1. While the chicken is grilling, wash and dry the salad greens and place them in a large serving bowl. Add the cherry tomatoes, bell pepper, red onion, and cucumber.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
  3. Once the chicken skewers are done, remove them from the grill and let them cool slightly. Then, place the warm skewers over the prepared salad, drizzle with dressing, and toss gently to combine flavors. Serve immediately.

Notes

For a vegetarian option, substitute the chicken with grilled vegetables, like zucchini or eggplant. Store leftovers in an airtight container for up to 3 days in the refrigerator.