BBQ Chicken Skewer Salad (Printable Version)
Grilled BBQ chicken skewers over crisp greens with bell peppers, avocado, and a zesty honey mustard dressing.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 3 tablespoons BBQ sauce (plus extra for brushing)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon honey
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste
# Directions:
01 - In a large bowl, whisk together olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper until well combined. Add the chicken cubes and toss to coat evenly. Let marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto metal skewers or pre-soaked wooden skewers, dividing the meat evenly.
03 - Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally and brushing with additional BBQ sauce throughout. Cook until the chicken is no longer pink in the center and has developed light charring on the edges.
04 - While the chicken grills, arrange the mixed greens in a large serving bowl or platter. Top with sliced red and yellow bell peppers, halved cherry tomatoes, thinly sliced red onion, avocado slices, and cucumber slices.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.
06 - Arrange the grilled chicken skewers over the assembled salad. Drizzle with the prepared dressing and serve immediately while the chicken is still warm.
# Expert Hints:
01 -
- The contrast of hot smoky chicken against cool crisp greens is the kind of thing you crave once you have tasted it.
- It comes together fast enough for a weeknight but looks impressive enough for guests.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes or they will burn before the chicken is done.
- Do not skip the rest time on the chicken after grilling, even two minutes keeps the juices from running out onto your cutting board.
03 -
- Pat the chicken dry with paper towels before marinating so the seasonings stick to the meat instead of sliding off on a layer of moisture.
- Brush the BBQ sauce on during the last few minutes of grilling rather than from the start, because the sugars burn easily and you want glaze not carbon.