BBQ Chicken Skewer Salad (Printable)

Grilled BBQ chicken skewers atop crisp greens with peppers, avocado, and a zesty honey-mustard dressing.

# 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 (plus extra for brushing)
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tsp honey
18 - 1 tsp Dijon mustard
19 - Salt and pepper, to taste

# How To Make:

01 - In a mixing bowl, combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Let 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 pieces for even cooking.
03 - Place skewers on the grill and cook for 10-12 minutes, turning occasionally and brushing with extra BBQ sauce, until the chicken is cooked through and slightly charred.
04 - While the chicken grills, arrange mixed salad greens, sliced bell peppers, halved 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 fully emulsified.
06 - Place the grilled chicken skewers over the assembled salad. Drizzle with dressing and serve immediately.

# Expert Tips:

01 -
  • The smoky char from the chicken plays off the creamy avocado in a way that makes you close your eyes on the first bite.
  • It comes together fast enough for a weeknight but looks like you tried much harder than you actually did.
  • Everything cooks on one grill or pan, so cleanup is almost nothing.
02 -
  • Check your barbecue sauce label carefully because many brands hide gluten or soy in the ingredient list.
  • If you use wooden skewers, soak them in water for at least thirty minutes or they will catch fire before the chicken is done.
  • The dressing separates quickly, so give it one last whisk right before pouring.
03 -
  • Pat the chicken completely dry before marinating so the sauce clings instead of sliding off.
  • Let the skewers rest for two minutes off the heat before plating so the juices redistribute and every bite stays moist.

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