Summer grilling season has never tasted better with this BBQ Chicken Skewer Salad. Packed with juicy grilled chicken, vibrant fresh vegetables, and a tangy vinaigrette, this salad combines Mediterranean flavors into a family-friendly dish. It’s perfect for outdoor cooking meals and can be prepared in advance for easy meal prep salads. The balance of flavors and textures – from the tender chicken to the crisp vegetables – creates a delightful dining experience that everyone will enjoy. Whether you’re hosting a summer barbecue or simply looking to enjoy a healthy meal, this salad is sure to impress. The marriage of smoky, grilled chicken with the vibrant freshness of the salad ingredients makes this dish not just a meal, but an experience.

Ingredients

• For the Skewers:
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. Quality chicken breasts will ensure a tender and juicy result. For a more flavorful option, consider using thighs, which are often juicier and can handle the heat better.
  • 1/4 cup BBQ sauce (choose a quality brand for the best flavor; homemade BBQ sauce can enhance the taste even further). The choice of sauce can vary depending on your palate; consider spicy, tangy, or smoky variations.
  • 2 tablespoons olive oil, preferably extra virgin for its rich flavor. This not only adds taste but also helps to keep the chicken moist while grilling.
  • 1 teaspoon garlic powder, or you can use fresh minced garlic for a stronger flavor. Fresh garlic adds a vibrant kick that complements the BBQ flavors beautifully.
  • 1 teaspoon smoked paprika, which adds a lovely smokiness; feel free to adjust to taste as some may prefer more or less depending on their preference.
  • Salt and pepper, to taste; freshly cracked pepper enhances the dish’s flavor profile, giving it an extra layer of complexity.
• For the Salad:
  • 4 cups mixed salad greens (such as romaine, spinach, and arugula), providing a mix of textures and nutrition, adding crunch along with vitamins.
  • 1 cup cherry tomatoes, halved, which add sweetness and juiciness. They also provide a pop of color that makes the salad visually appealing.
  • 1 cup cucumber, diced; choose a seedless variety for a crisper bite. This adds refreshing crunch and hydration to the dish.
  • 1/2 cup red onion, thinly sliced; soaking them in cold water for a few minutes can mellow their flavor, making them more palatable for those who find raw onion too pungent.
  • 1/2 cup bell peppers (any color), diced; a mix of colors makes for a more visually appealing dish, while also offering a variety of nutrients.
  • 1/4 cup feta cheese, crumbled (optional for a Mediterranean twist; make sure to use high-quality feta for the best flavor). This adds a creamy, salty element that pairs wonderfully with the other ingredients.
• For the Vinaigrette:
  • 1/4 cup olive oil, ideally extra virgin for its robust taste. This forms the base of your dressing and provides a rich mouthfeel.
  • 2 tablespoons apple cider vinegar, which adds a tangy brightness that balances the richness of the other ingredients.
  • 1 tablespoon honey or maple syrup (for a touch of sweetness; adjust according to your preference). These natural sweeteners can be modified to suit your taste for a perfect balance.
  • 1 teaspoon Dijon mustard, which adds a depth of flavor and helps emulsify the dressing, giving it a nice consistency.
  • Salt and pepper, to taste; use freshly ground for better flavor, adjusting to enhance the overall taste of your dressing.

Steps / Instructions

1. In a large bowl, combine the chicken cubes, BBQ sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor. This step is crucial as it allows the chicken to absorb all the delicious flavors. If time permits, marinating overnight provides the best results.
2. Preheat your grill to medium-high heat (about 400°F or 200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning. This ensures that your skewers don’t catch fire and keeps your chicken intact, allowing for a smooth grilling process without interruptions.
3. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking. Use about 4-5 pieces of chicken per skewer, ensuring uniform size for even cooking. This allows heat to circulate around each piece, promoting proper cooking.
4. Grill the chicken skewers for about 10 to 12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C). A meat thermometer is a handy tool to ensure perfectly cooked chicken without overcooking, providing a juicy and tender result.
5. While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and bell peppers. Toss gently to combine, ensuring the salad components are well distributed for an even flavor in each bite.
6. In a small jar or bowl, whisk together the vinaigrette ingredients: olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust the acidity and sweetness to your preference. You can taste and tweak the dressing, adding more vinegar or honey as needed for balance. A well-balanced vinaigrette can elevate the entire dish.
7. Once the chicken is done, remove it from the grill and let it rest for a few minutes before removing it from the skewers. This resting time helps retain the juices inside the chicken, resulting in a more succulent bite. It is important not to skip this step as it significantly enhances the overall flavor and texture of the chicken.
8. Top the salad with the grilled chicken skewers and drizzle with the vinaigrette just before serving. Sprinkle with feta cheese if desired for added flavor and garnish. This final touch not only enhances the overall presentation but also adds a delightful creaminess to the dish.

Tips & Tricks

• Storage: Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keeping the vinaigrette in a separate container to prevent the greens from wilting ensures that each component remains fresh and flavorful. This separation aids in preserving the integrity of the salad for the next meal.
• Make-Ahead: Marinate the chicken the night before for maximum flavor. You can prep the vegetables a day in advance but keep the salad unassembled until serving to maintain freshness. This also saves time on the day you’re serving, making it an ideal choice for busy schedules.
• Common Mistakes: Avoid overcrowding the grill, as this can cause uneven cooking. Ensure the grill is hot enough before placing the skewers on it to achieve those beautiful grill marks. Using a grill basket can help with smaller or delicate vegetables, preventing them from slipping through the grate.
• Pro Technique: Let the chicken rest after grilling to allow the juices to redistribute, ensuring tenderness in every bite. If you’re grilling multiple batches, cover the finished skewers with foil to keep them warm as you finish cooking the rest. This technique helps maintain temperature without overcooking the first batch.

Variations

Customize your BBQ Chicken Skewer Salad by swapping out the veggies based on seasonal availability or personal preference. For a low-carb BBQ dish, replace the salad greens with grilled zucchini or cauliflower rice. You can also add in avocado slices for creaminess or switch the chicken for shrimp or tofu for a different protein source. This flexibility allows you to create a dish that suits your dietary needs and flavor preferences while maintaining the essence of a BBQ Chicken Skewer Salad, catering to various tastes and lifestyles. You can learn more about this topic.

Serving Suggestions

This BBQ Chicken Skewer Salad shines when served with crusty bread or alongside a refreshing Cucumber Dill Salad. Pair it with a light white wine or iced tea for a delightful summer meal. For added crunch, consider topping the salad with nuts or seeds, such as sunflower seeds or sliced almonds. This not only enhances the texture but also adds a nutritional boost. Check out our related guide for more tips on enhancing your BBQ Chicken Skewer Salad experience. Enjoy this dish as a complete meal or as a vibrant side at your next gathering.

BBQ Chicken Skewer Salad

Recipe by ForkFulJoy

★★★★★ 5 from 1 vote

Summer grilling season has never tasted better with this BBQ Chicken Skewer Salad. Packed with juicy grilled chicken, vibrant fresh vegetables, and a tangy vinaigrette, this salad combines Mediterranean flavors into a family-friendly dish. It’s perfect for outdoor cooking meals and can be prepared in advance for easy meal prep salads. The balance of flavors and textures – from the tender chicken to the crisp vegetables – creates a delightful dining experience that everyone will enjoy. Whether you're hosting a summer barbecue or simply looking to enjoy a healthy meal, this salad is sure to impress.

Course

Dinner

Cuisine

Mediterranean

Difficulty

Easy

Share Print Save

🍽️

Servings

4

⏱️

Prep Time

30 min

🍳

Cook Time

12 min

🔥

Calories

400

Cook Mode Keep the screen of your device on

Ingredients

US Metric

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup BBQ sauce
• 2 tablespoons olive oil, preferably extra virgin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups mixed salad greens (romaine, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell peppers, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil for vinaigrette
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard

Directions

1.

In a large bowl, combine the chicken cubes, BBQ sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2.

Preheat your grill to medium-high heat (about 400°F or 200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning.

3.

Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.

4.

Grill the chicken skewers for about 10 to 12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

5.

While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and bell peppers. Toss gently.

6.

In a small jar or bowl, whisk together the vinaigrette ingredients: olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

7.

Once the chicken is done, remove it from the grill and let it rest for a few minutes before removing it from the skewers.

8.

Top the salad with the grilled chicken skewers and drizzle with the vinaigrette just before serving. Sprinkle with feta cheese if desired.

Nutrition Facts