BBQ Chicken Skewer Salad

The first time I made these skewers was during a last-minute summer barbecue when friends dropped by unexpectedly. The smoky aroma wafting from the grill had everyone gathering around the kitchen island, plates in hand before I could even finish plating. Something about that combination of charred chicken and crisp, cool greens just hits differently on warm evenings.

Last summer my sister claimed she could eat this salad every single day for lunch and honestly, I started doing it myself. Theres something therapeutic about threading chicken onto skewers while the grill heats up, knowing dinner will be ready in under 40 minutes.

Ingredients

• Boneless chicken breast: Cutting into uniform cubes ensures everything cooks evenlynothing worse than some pieces dry while others are still raw inside
• Smoked paprika: This is what gives you that authentic grill flavor even if youre cooking indoors on a grill pan
• Barbecue sauce: Brush it on only during the last two minutes or the sugars will burn and turn bitter
• Mixed salad greens: I love using a combination of romaine for crunch and arugula for that peppery bite
• Red onion: Soaking the sliced onion in cold water for 10 minutes takes away harsh raw bite
• Avocado: Wait until the last minute to slice it or it will oxidize and turn brown on you
• Lemon juice: Fresh makes a huge difference herebottled juice can taste metallic in dressings

Instructions

Preheat your grill:

Get it to mediumhigh heatyou should be able to hold your hand above the grates for about 3 seconds before it gets too hot

Season the chicken:

Toss the cubes with olive oil and all the spices until every piece is evenly coated

Thread the skewers:

Push pieces close together but not touching so the heat can circulate and you get nice char on all sides

Grill the chicken:

Cook for 8 to 10 minutes turning every few minutes until you see good grill marks and the chicken is cooked through

Add the glaze:

Brush barbecue sauce on all sides during the final 2 minutes of cooking just until it gets sticky and caramelized

Build the salad base:

Toss all your vegetables in a large bowl while the chicken rests for a few minutes

Make the dressing:

Whisk together the olive oil, lemon juice, Dijon, honey, salt and pepper until emulsified

Bring it together:

Toss salad with dressing then arrange on plates and top with those beautiful skewers

Save

My neighbor now requests this every time we have potluck dinners and honestly, I never mind making it. Watching people get excited about a salad that feels substantial and satisfying is its own reward.

Making Ahead

You can cut and season the chicken up to 24 hours in advance, just keep it refrigerated until grilling time. The vegetables can all be prepped and stored in separate containers in the fridge.

Grilling Alternatives

A cast iron grill pan works beautifully indoors, or you can broil the skewers on a baking sheet lined with foil for easy cleanup. Just keep an eye on them because broilers vary wildly in intensity.

Serving Suggestions

This salad pairs wonderfully with grilled corn on the cob or a simple quinoa side for heartier appetites. A chilled rosé or light Chardonnay complements the smoky sweetness perfectly.

• Warm naan bread on the side never hurt anyone
• Extra lemon wedges make for bright garnish
• Keep some extra barbecue sauce at the table for drizzling

Save

Heres to summer meals that come together without heating up the whole kitchen. Enjoy every bite of that smoky, crisp, perfect combination.

Recipe FAQs

→ Can I make the chicken ahead of time?

Yes, you can grill the chicken skewers up to 2 days in advance. Store them in an airtight container in the refrigerator and reheat gently before serving. Add the dressing just before eating to keep the greens crisp.

→ What other proteins work well?

Grilled shrimp, steak strips, or salmon fillets make excellent alternatives. For vegetarian options, try halloumi cheese, firm tofu cubes, or portobello mushroom caps marinated in the same BBQ spices.

→ How do I prevent the skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading the chicken. Alternatively, use metal skewers which won't burn. Grill over medium-high rather than high heat to avoid charring the wood.

→ Can I use store-bought dressing?

Absolutely. A balsamic vinaigrette, ranch, or honey mustard dressing all complement the BBQ chicken beautifully. Just ensure the dressing is well-mixed before tossing with the salad.

→ What's the best way to cut avocado for this salad?

Slice the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Cut into thin slices or cubes directly over the salad to prevent browning. Add just before serving for the freshest presentation.