BBQ Chicken Skewer Salad (Print Version)
Grilled BBQ chicken skewers atop crisp greens with avocado and 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
# How to Make It:
01 - In a bowl, whisk together olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add chicken cubes and toss to coat evenly. 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 - Grill the skewers for 10 to 12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and slightly charred on the edges.
04 - Arrange the mixed salad greens, red and yellow bell peppers, cherry tomatoes, red onion, avocado, and cucumber in a large serving bowl or on individual plates.
05 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
06 - Place the grilled chicken skewers over the salad. Drizzle with the dressing and serve immediately.
# Expert Advice:
01 -
- The smoky char on the chicken against cool, crisp greens is the kind of contrast that makes you close your eyes on the first bite.
- It comes together fast enough for a weeknight but looks impressive enough for guests standing around with paper plates.
02 -
- Do not rush the grill preheating because chicken placed on a surface that is not screaming hot will stick and tear when you try to flip it.
- Resting the skewers for two minutes off the heat before serving lets the juices redistribute so they do not run out onto the plate the moment you bite in.
03 -
- Pat the chicken dry with paper towels before marinating so the seasoning adheres rather than sliding off on a wet surface.
- Brush the BBQ sauce on during the last three minutes of grilling rather than from the start, because the sugars burn quickly and you want caramelization not carbon.