BBQ Chicken Skewer Salad (Print View)
Grilled BBQ chicken skewers atop mixed greens, bell pepper, cherry tomatoes and avocado with lemon-Dijon dressing.
# What You'll Need:
→ BBQ Chicken Skewers
01 - 1.1 pounds boneless, skinless chicken breast, cut into 1-inch pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 3.4 fluid ounces gluten-free barbecue sauce
08 - 8 wooden skewers, soaked in water for 30 minutes
→ Salad
09 - 4.2 ounces mixed salad greens such as romaine, arugula, or spinach
10 - 1 medium 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 ripe avocado, sliced
→ 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 freshly ground black pepper, to taste
# How To Make It:
01 - Preheat the grill or grill pan over medium-high heat.
02 - Combine chicken pieces with olive oil, smoked paprika, garlic powder, salt, and black pepper in a mixing bowl. Toss until evenly coated.
03 - Thread seasoned chicken cubes onto pre-soaked wooden skewers.
04 - Place skewers on the grill and cook for 8 to 10 minutes, rotating occasionally to ensure even cooking until the chicken is cooked through and char marks appear. In the final 2 minutes, brush barbecue sauce onto all sides.
05 - Arrange salad greens, diced red bell pepper, halved cherry tomatoes, sliced cucumber, red onion, and avocado in a large salad bowl.
06 - In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Pour dressing over the salad and toss gently to coat all ingredients.
08 - Distribute salad among serving bowls and top each with hot BBQ chicken skewers. Serve immediately.
# Expert Hints:
01 -
- It’s one of those salads that’s secretly hearty thanks to tender BBQ chicken skewers.
- You can prep everything ahead and just assemble when hungry guests appear.
02 -
- Neglecting to soak the wooden skewers can end in tiny charred fires – don’t skip this part.
- Brushing on barbecue sauce too early made the sauce burn; waiting for the last two minutes gives just the right sticky glaze.
03 -
- Always use tongs, not a fork, to turn the skewers—piercing the meat lets out the juices.
- Grate a touch of lemon zest into the dressing for another layer of freshness.