BBQ Chicken Skewer Salad (Printable View)

Grilled BBQ chicken skewers atop crisp summer greens with a tangy honey mustard dressing.

# Ingredient List:

→ 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 (gluten-free variety if needed)
04 - 1 garlic clove, minced
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Salad

08 - 5.3 oz mixed salad greens (arugula, spinach, or romaine)
09 - 1 red bell pepper, diced
10 - ½ red onion, thinly sliced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 2.8 oz sweetcorn, cooked or canned and drained

→ Dressing

14 - 3 tbsp olive oil
15 - 2 tbsp apple cider vinegar
16 - 1 tbsp honey
17 - 1 tsp Dijon mustard
18 - Salt and black pepper, to taste

→ Optional Garnish

19 - Fresh cilantro or parsley, chopped

# How to Make It:

01 - In a mixing bowl, combine chicken cubes with olive oil, BBQ sauce, minced garlic, smoked paprika, salt, and black pepper. Toss until evenly coated and let marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces evenly onto 4 skewers.
03 - Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is fully cooked through with light charring on the edges.
04 - While the chicken grills, combine mixed greens, diced red bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and drained sweetcorn in a large salad bowl.
05 - Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until fully emulsified. Season with salt and black pepper to taste. Drizzle over the salad and toss gently to coat.
06 - Divide the dressed salad among plates and top each portion with a grilled chicken skewer. Garnish with fresh chopped cilantro or parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast of smoky, sticky chicken against crisp, dressed greens is the kind of thing that makes you close your eyes on the first bite.
  • It comes together in under an hour and looks impressive enough for guests without any real effort.
  • Everything cooks on skewers so cleanup is almost nothing, which matters more than people admit.
02 -
  • If you are using wooden skewers, soak them in water for at least thirty minutes or they will catch fire on the grill, which I learned the hard way during a dinner party that smelled like a campfire.
  • Assemble the salad and dress it right before serving, because dressed greens wilt fast and the whole dish loses its appeal within twenty minutes.
  • The chicken continues cooking internally for a minute after you pull it off the heat, so take it off just before it looks perfectly done to avoid dry, rubbery pieces.
03 -
  • Pat the chicken completely dry before marinating because excess moisture prevents the BBQ sauce from caramelizing and you end up steaming instead of charring.
  • Let the dressed salad sit for two minutes before serving so the greens can absorb just a touch of the vinaigrette, which deepens the flavor without making anything soggy.

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