BBQ Chicken Skewer Salad (Printable)

Smoky grilled chicken skewers over fresh greens with vegetables and tangy dressing

# What You'll Need:

→ For the BBQ Chicken Skewers

01 - 1.1 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ sauce, plus extra for serving
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - 1 red bell pepper, cut into chunks
09 - 1 yellow bell pepper, cut into chunks
10 - 1 small red onion, cut into wedges
11 - Wooden or metal skewers

→ For the Salad

12 - 5 oz mixed salad greens
13 - 10 cherry tomatoes, halved
14 - 1 small cucumber, sliced
15 - 1 avocado, sliced
16 - 1.8 oz feta cheese, crumbled

→ For the Dressing

17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp apple cider vinegar
19 - 1 tsp honey
20 - 1 tsp Dijon mustard
21 - Salt and pepper, to taste

# How To Make It:

01 - Soak wooden skewers in water for 15 minutes if using. In a bowl, toss chicken cubes with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Thread chicken, bell peppers, and red onion alternately onto the skewers.
02 - Preheat grill or grill pan over medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally and brushing with extra BBQ sauce, until chicken is cooked through and slightly charred.
03 - While the skewers cook, arrange salad greens, cherry tomatoes, cucumber, avocado, and feta on a large platter.
04 - Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together to make the dressing.
05 - Drizzle dressing over the salad and toss gently to combine. Remove the chicken skewers from the grill and place on top of the salad. Serve immediately.

# Tips from dashanddishes:

01 -
  • Hot grilled meat meets crisp cool salad in every single forkful
  • The homemade dressing comes together in thirty seconds flat
  • Leftovers actually taste better the next day if there are any
02 -
  • Letting the chicken rest for just 2 minutes off the grill keeps all those juices inside instead of running onto your cutting board
  • Cutting your vegetables slightly larger than the chicken prevents them from turning to mush before the meat is done
  • The salad will get watery if you dress it more than 15 minutes before serving, so wait until the last minute
03 -
  • Preheat your grill for at least 10 minutes with the lid closed for the best sear marks
  • Oil your grill grates right before cooking to prevent sticking without flare-ups

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