BBQ Chicken Skewer Salad (Printer-Friendly)

Smoky grilled chicken skewers served over crisp greens with fresh vegetables and zesty dressing.

# What You'll Need:

→ BBQ Chicken Skewers

01 - 1.1 pounds boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/3 cup barbecue sauce (gluten-free if needed)
08 - 8 wooden skewers, soaked in water for 30 minutes

→ Salad Components

09 - 4.2 ounces mixed salad greens (romaine, arugula, spinach)
10 - 1 red bell pepper, diced
11 - 3.5 ounces cherry tomatoes, halved
12 - 1 small cucumber, sliced
13 - 1/2 small red onion, thinly sliced
14 - 1 avocado, sliced

→ Lemon Dressing

15 - 3 tablespoons olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon honey
19 - Salt and pepper to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.
03 - Thread the chicken pieces onto soaked wooden skewers evenly.
04 - Grill skewers for 8 to 10 minutes, turning occasionally, until chicken is cooked through and lightly charred. Brush with barbecue sauce on all sides during the last 2 minutes of cooking.
05 - While chicken cooks, combine salad greens, bell pepper, cherry tomatoes, cucumber, red onion, and avocado in a large serving bowl.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Toss salad with dressing just before serving. Top salad bowls with hot BBQ chicken skewers and serve immediately.

# Expert Advice:

01 -
  • You get those gorgeous grill marks and smoky flavor without feeling weighed down
  • The warm skewers create this incredible temperature contrast against crisp cool vegetables
  • It comes together in under 40 minutes but looks like something from a restaurant
02 -
  • Soaking the wooden skewers is not optional unless you enjoy the taste of burnt wood in your food
  • Let the chicken rest for a few minutes after grilling so the juices redistribute
  • The salad dressing goes on right before serving or the greens will wilt and get sad
03 -
  • Cut your chicken pieces while it is slightly chilled for cleaner more uniform cubes
  • Pat the chicken dry before tossing with spices so the seasoning actually adheres

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