BBQ Chicken Skewer Salad (Printer-Friendly)
Grilled BBQ chicken skewers atop crisp greens with bell peppers, avocado, and a 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 It:
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. Allow to 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 pieces for even cooking.
03 - Place skewers on the grill and cook for 10 to 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 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined and emulsified.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle generously with dressing and serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The smoky char on the chicken against the cool, crunchy greens is the kind of contrast that makes you close your eyes after the first bite.
- It comes together in about thirty five minutes, which means you can pull it off even on a Tuesday when your motivation is hovering around zero.
- Everything cooks on the grill, so your kitchen stays clean and your house stays cool.
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 more like a campfire than a kitchen.
- Do not skip the resting time after the chicken comes off the grill, because those juices need to settle back into the meat rather than running out onto your cutting board.
03 -
- Pat the chicken cubes completely dry with paper towels before marinating so the sauce clings to the meat instead of sliding off into the bowl.
- Let the dressing sit for ten minutes before serving so the mustard and honey have time to meld into something that tastes far more complex than the sum of its parts.