BBQ Chicken Skewer Salad

A colorful and flavorful salad with grilled chicken skewers, fresh veggies, and a tangy dressing, perfect for gatherings and healthy meals.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, cubed Feel free to swap with tofu for a vegetarian option.
2 cups mixed salad greens Arugula adds a nice peppery flavor.
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced Use red for a sweeter flavor.
1 each avocado, sliced
¼ cup red onion, thinly sliced
½ cup barbecue sauce Homemade is great, but store-bought works too.
2 tablespoons olive oil
Salt and pepper to taste
Skewers (wooden or metal)

Method

Preparation

In a mixing bowl, combine the cubed chicken and barbecue sauce. Let it marinate for at least 10 minutes to soak up those delicious flavors.
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken onto the skewers, alternating with pieces of bell pepper and onion.

Cooking

Heat a grill or grill pan over medium-high heat. Grill the skewers for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Make sure the juices run clear.

Assembly

While the chicken cooks, prepare a large serving bowl with the mixed salad greens, tomatoes, avocado, and any other veggies of your choice.
Drizzle olive oil over the salad and season with salt and pepper. Toss gently to combine.
Once the chicken skewers are done, remove them from the grill and allow them to cool for a minute. Arrange the skewers over the salad, and drizzle with additional barbecue sauce if desired.

Notes

For variations, consider adding pineapple chunks, using shrimp, or incorporating quinoa or spiralized zucchini for a lighter option. Store leftovers separately in airtight containers and enjoy within two days.