BBQ Chicken Skewer Salad (Print Version)
Savory grilled chicken and fresh vegetables tossed in a sweet dressing.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 3 tablespoons BBQ sauce (gluten-free if needed)
04 - 1 garlic clove, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salad Components
08 - 5 oz mixed salad greens (e.g., arugula, spinach, romaine)
09 - 1 red bell pepper, diced
10 - 1/2 red onion, thinly sliced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 2.8 oz sweetcorn (cooked or canned, drained)
→ Tangy Dressing
14 - 3 tablespoons olive oil
15 - 2 tablespoons apple cider vinegar
16 - 1 tablespoon honey
17 - 1 teaspoon Dijon mustard
18 - Salt and black pepper, to taste
→ Garnish
19 - Fresh coriander or parsley, chopped
# Steps:
01 - In a large bowl, combine the chicken cubes with olive oil, BBQ sauce, minced garlic, smoked paprika, salt, and black pepper. Toss thoroughly to coat and let sit for at least 15 minutes to absorb flavors.
02 - Preheat your grill or a grill pan over medium-high heat. While heating, thread the marinated chicken pieces evenly onto 4 skewers.
03 - Grill the chicken skewers for 12 to 15 minutes, turning them occasionally to ensure even cooking. The chicken is done when cooked through and slightly charred on the edges.
04 - While the chicken grills, place the mixed greens, diced red bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and sweetcorn into a large serving bowl.
05 - In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until the mixture is fully emulsified. Season with salt and pepper to taste.
06 - Pour the dressing over the salad ingredients. Toss gently to coat the vegetables and greens evenly without bruising them.
07 - Divide the dressed salad onto serving plates. Top each plate with a cooked chicken skewer and garnish with fresh chopped coriander or parsley.
# Expert Tips:
01 -
- It hits the perfect spot between a heavy BBQ plate and a light lunch, giving you the best of both worlds.
- You get those gorgeous grill marks and smoky flavor without having to fire up a full outdoor setup.
02 -
- Soak your wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
- Let the chicken rest for a few minutes off the heat before serving to keep the juices inside the meat.
03 -
- If using wooden skewers, double up them to prevent the chicken from spinning when you flip it.
- Reserve a little extra BBQ sauce to brush on during the last minute of grilling for a sticky finish.