BBQ Chicken Skewer Salad (Printable)
Grilled BBQ chicken skewers atop crisp mixed greens with a tangy honey-mustard dressing for a satisfying summer dish.
# What you 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 (gluten-free variety if needed)
04 - 1 garlic clove, minced
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Salad
08 - 5.3 oz mixed salad greens (arugula, spinach, romaine)
09 - 1 red bell pepper, diced
10 - ½ red onion, thinly sliced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 2.8 oz sweetcorn, cooked or canned and drained
→ Dressing
14 - 3 tbsp olive oil
15 - 2 tbsp apple cider vinegar
16 - 1 tbsp honey
17 - 1 tsp Dijon mustard
18 - Salt and black pepper to taste
→ Optional Garnish
19 - Fresh cilantro or parsley, chopped
# Directions:
01 - In a mixing bowl, combine the chicken cubes with olive oil, BBQ sauce, minced garlic, smoked paprika, salt, and black pepper. Toss until evenly coated and let marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto 4 skewers, distributing them evenly.
03 - Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
04 - While the chicken grills, combine the mixed greens, diced red bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and drained sweetcorn in a large salad bowl.
05 - Whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl until fully emulsified. Season with salt and pepper to taste. Drizzle over the salad and toss gently to coat.
06 - Divide the dressed salad among serving plates. Place one chicken skewer atop each portion and garnish with fresh chopped cilantro or parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The char on the chicken paired with the crisp, tangy salad is a combination that will ruin takeout salads for you forever.
- Everything comes together in under forty minutes, which means you get maximum flavor with minimal kitchen time on hot days.
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.
- Do not skip the honey in the dressing because it is the bridge between the tangy vinegar and the smoky chicken, and without it the whole dish tastes one dimensional.
03 -
- Let the chicken rest for two minutes off the grill before placing it on the salad, because the juices redistribute and every bite stays moist instead of running out onto the plate.
- Double the marinade and keep half for basting the skewers during grilling, which builds up layers of glazed flavor that single coating cannot match.