BBQ Chicken Skewer Salad

My neighbor had us over for a backyard barbecue last summer, and she served these incredible chicken skewers over a bed of greens instead of the usual heavy sides. Everyone kept asking how she came up with it, but she just shrugged and said she wanted something that would not put us in a food coma afterward.

I made this for my sister when she came over last month, and she literally took a photo before taking a bite. The way the barbecue sauce catches on the grill and gets those caramelized spots while the inside stays juicy is just something else entirely.

Ingredients

• 500 g boneless skinless chicken breast: Cut into even 2.5 cm cubes so everything cooks at the same rate and nothing dries out
• 2 tbsp olive oil: Helps the seasoning stick and prevents the chicken from sticking to the grill
• 1 tsp smoked paprika: This is what gives you that authentic barbecue flavor without needing a smoker
• 1 tsp garlic powder: Distributes more evenly than fresh garlic would in a dry rub
• 1/2 tsp salt and 1/2 tsp black pepper: The foundation that makes all other flavors pop
• 100 ml barbecue sauce: Brush this on during the last two minutes so the sugars do not burn
• 8 wooden skewers: Soak them for at least 30 minutes or they will turn to charcoal on the grill
• 120 g mixed salad greens: Use a combination of textures like romaine for crunch and arugula for peppery bites
• 1 red bell pepper: Adds sweetness and that gorgeous pop of red color
• 100 g cherry tomatoes: Halve them so they release their juices into the dressing
• 1 small cucumber: Slice it thin for refreshing crunch in every forkful
• 1/2 small red onion: Thinly slice it and you will thank me for the sharp bite it provides
• 1 avocado: Slice it right before serving so it does not brown
• 3 tbsp olive oil: The base of your dressing that helps carry all the flavors
• 2 tbsp fresh lemon juice: Brightens everything and cuts through the rich barbecue sauce
• 1 tsp Dijon mustard: Acts as an emulsifier so your dressing stays creamy
• 1/2 tsp honey: Just enough to balance the acidity without making it sweet

Instructions

Fire up the grill:

Preheat your grill or grill pan to medium-high heat and let it get nice and hot

Season the chicken:

Toss the cubes with olive oil and spices until every piece is evenly coated

Thread the skewers:

Push the chicken onto the soaked skewers leaving a little space between pieces for heat circulation

Grill to perfection:

Cook for 8 to 10 minutes turning occasionally until the chicken reaches 165°F internally

Glaze with barbecue sauce:

Brush the sauce on during the last 2 minutes watching carefully so it does not burn

Build the salad base:

Combine the greens vegetables and avocado in a large bowl while the chicken rests

Whisk the dressing:

Combine olive oil lemon juice mustard honey salt and pepper until emulsified

Bring it together:

Toss the salad with dressing then top with the warm skewers and serve immediately

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My dad who usually complains about salads being rabbit food went back for seconds. He kept saying he could not believe something so light could be so satisfying.

Make It Your Own

I have experimented with adding corn kernels and black beans when I want something more hearty. The sweetness from the corn plays so nicely with the smoky chicken.

Grill Like a Pro

Clean your grill grates while they are hot and oil them right before cooking. This prevents sticking and gives you those beautiful restaurant quality grill marks.

Serving Smart

Arrange the skewers on top of individual salad portions so everyone gets their fair share of the chicken. It looks impressive and keeps the warm chicken from wilting the entire salad.

• Set out extra barbecue sauce for drizzling
• Have lemon wedges available for brightening
• Keep the skewers on top until the very last second

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There is something about the combination of warm smoky chicken and cool crisp vegetables that just works. I hope this becomes a regular in your summer rotation like it has in mine.

Recipe FAQs

→ Can I make the chicken ahead of time?

Yes, you can grill the chicken skewers up to a day in advance. Store them in the refrigerator and reheat gently before serving. For best results, bring them to room temperature and quickly sear on high heat to restore the charred exterior.

→ What vegetables work best in this salad?

Mixed greens like romaine, arugula, and spinach provide a nice variety of textures and flavors. Crisp vegetables such as bell peppers, cherry tomatoes, cucumber, and red onion add freshness and crunch. Feel free to add corn, black beans, or shredded carrots for extra color and nutrition.

→ Can I use a different protein?

Absolutely. Tofu cubes work well for a vegetarian option—press them first to remove excess moisture, then season and grill the same way. Halloumi cheese also grills beautifully and adds a salty, creamy element. Shrimp or steak strips make excellent alternatives to chicken.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading the chicken. This prevents them from scorching on the grill. You can also wrap the exposed ends in small pieces of aluminum foil for extra protection during grilling.

→ What dressing alternatives would complement the flavors?

The lemon-mustard vinalette pairs beautifully with the smoky chicken. You could also try a creamy ranch, cilantro-lime dressing, or a light balsamic vinaigrette. For extra richness, a drizzle of avocado dressing or a chipotle-lime crema would work wonderfully.