Get ready to experience a salad like no other! This BBQ Chicken Skewer Salad is bursting with flavor, combining juicy, smoky grilled chicken, crisp veggies, and a tangy dressing that ties it all together. Perfect for summer days or a light dinner, this salad is as satisfying as it is fresh. Whether you’re firing up the grill or making it indoors, these BBQ chicken skewers will transform any salad into a feast.
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Why You’ll Love BBQ Chicken Skewer Salad
This isn’t your average salad. It’s hearty, flavorful, and packed with everything you crave in a meal. Here’s why it’s sure to become a favorite:
Grilled Perfection: The BBQ chicken skewers are grilled to perfection, with smoky, caramelized edges and juicy meat. They’re the star of the show!
Loaded with Fresh Veggies: Crisp lettuce, sweet corn, vibrant bell peppers, and juicy tomatoes make every bite fresh and satisfying.
Easy to Make: The salad comes together quickly with minimal effort. Plus, grilling the chicken adds a wonderful smoky flavor without any fuss.
Perfect for Meal Prep: Whether you’re feeding a crowd or prepping for the week, this salad keeps well and is easy to store for later.
Flavorful Dressing: A tangy BBQ dressing takes this salad to the next level, adding the perfect balance of sweet and savory to every bite.
Ingredients
You won’t need anything fancy to make this salad—just a few key ingredients that come together for a bold and flavorful dish. Here’s what you’ll need:
Chicken Breasts: These are skewered and grilled, then sliced into juicy, tender pieces. The chicken takes on all the BBQ goodness.
BBQ Sauce: A tangy BBQ sauce to coat the chicken before grilling. Choose your favorite brand or homemade BBQ sauce for that extra flavor kick.
Mixed Greens: A combination of crisp lettuce, spinach, and arugula for a fresh and vibrant base.
Corn: Fresh or grilled corn kernels add a sweet crunch and a touch of smokiness to the salad.
Bell Peppers: Colorful bell peppers bring a fresh, slightly sweet flavor and a beautiful pop of color.
Cucumbers: Sliced cucumbers add a refreshing, crisp element to the salad.
Tomatoes: Juicy, ripe tomatoes provide a burst of sweetness and color.
Red Onion: Thinly sliced red onions add a little zing to the salad.
Cheddar Cheese (optional): Shredded cheddar cheese adds richness and extra flavor. Feel free to skip this if you prefer a lighter option.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get grilling! Follow these simple steps to create your BBQ Chicken Skewer Salad:
Prepare the Chicken: Cut the chicken breasts into strips and skewer them. Brush the chicken with BBQ sauce, making sure each piece is well-coated.
Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken skewers for about 4-5 minutes on each side, or until fully cooked and the BBQ sauce has caramelized.
Prep the Veggies: While the chicken is grilling, prepare your veggies. Slice the bell peppers, cucumbers, and red onion, and cut the tomatoes into wedges. Shuck the corn and remove the kernels if you’re using fresh corn.
Assemble the Salad: In a large bowl, toss the mixed greens, bell peppers, cucumbers, tomatoes, red onion, and corn together. If you’re using cheese, sprinkle it over the top of the salad.
Slice the Chicken: Once the chicken skewers are done, remove them from the grill and let them rest for a few minutes before slicing into bite-sized pieces.
Dress the Salad: Drizzle your favorite BBQ dressing over the salad and toss everything together gently. You can also serve extra dressing on the side.
Serve and Enjoy: Plate the salad and top with the sliced BBQ chicken. Serve immediately, and enjoy the perfect combination of smoky, savory, and fresh flavors!
How to Serve BBQ Chicken Skewer Salad
This salad is great on its own, but here are a few ideas to make your meal even more satisfying:
With Grilled Bread: Serve with warm, crusty bread or garlic bread on the side to soak up the extra BBQ sauce and dressing.
Top with Avocado: For an extra creamy texture, top the salad with slices of fresh avocado.
Serve with a Side of Rice: A scoop of fluffy rice or quinoa would make this salad even heartier and perfect for meal prep.
As a Wrap: Use the salad as a filling for a wrap. Simply place the salad and BBQ chicken in a tortilla, roll it up, and enjoy a portable version of the dish.
Additional Tips
Grill the Veggies: For extra flavor, you can grill the corn and bell peppers along with the chicken. Grilled veggies add a smoky depth that complements the BBQ chicken perfectly.
Use Leftover Chicken: If you have leftover BBQ chicken, this salad is a great way to use it up. Just slice and toss with the salad ingredients.
Adjust the Spice: If you like a little heat, add some sliced jalapeños or a dash of hot sauce to the dressing.
Make it Vegan: Swap the chicken for grilled tofu or tempeh, and use a plant-based BBQ sauce and dressing for a vegan-friendly version.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs are a great choice if you prefer dark meat. They stay juicy and flavorful on the grill.
Q2: Can I prepare this salad ahead of time?
A2: Yes, you can prep the veggies and grill the chicken in advance. Keep everything stored separately in the fridge and assemble the salad when you’re ready to serve.
Q3: Can I use store-bought BBQ sauce?
A3: Yes, store-bought BBQ sauce works great! Choose your favorite flavor, or make your own for a more personalized touch.
Q4: Can I make this salad without grilling the chicken?
A4: Of course! You can cook the chicken on the stovetop or in the oven. Just be sure to add that BBQ sauce for the signature flavor.
Q5: How long does this salad last?
A5: The salad itself is best eaten fresh, but you can store the leftover chicken and veggies separately in airtight containers in the fridge for up to 2 days.
Q6: Can I use frozen corn for this recipe?
A6: Yes, frozen corn will work fine! Just thaw it before adding it to the salad, or lightly sauté it in a pan for a bit of extra flavor.
Q7: How can I make this salad spicier?
A7: Add some jalapeños or a few dashes of hot sauce to the BBQ dressing for an extra kick.
Q8: Can I make this salad with a different protein?
A8: Yes! You can use grilled shrimp, steak, or even a veggie burger for a different twist.
Q9: Can I use a different type of dressing?
A9: Definitely! If you’re not a fan of BBQ dressing, a ranch or blue cheese dressing would be delicious as well.
Q10: Can I add nuts or seeds to this salad?
A10: Yes! Toasted sunflower seeds, pumpkin seeds, or even sliced almonds would add a great crunch and extra nutrition.
Conclusion
This BBQ Chicken Skewer Salad is the perfect balance of smoky, savory, and fresh flavors. It’s easy to make, packed with nutrients, and totally customizable. Whether you’re grilling for a crowd or just looking for a quick, healthy dinner, this salad has got you covered. Grab your skewers and get ready to enjoy a meal that’s as vibrant as it is delicious!
Print
BBQ Chicken Skewer Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad is packed with flavors, from the juicy grilled chicken to the crunchy corn and the creamy herby ranch dressing. A perfect summer salad that’s Whole30-friendly and super satisfying!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 [6-inch] wooden skewers, pre-soaked
- 1 cup light-tasting oil (avocado or light olive oil)
- 1 egg (omit if using store-bought mayo)
- 1/2 cup unsweetened full-fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tsp onion powder
- 2 cloves minced garlic
- 1/4 cup finely chopped fresh dill fronds
- 1/4 cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
- 1/4 cup freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado, peeled, seed removed, and diced
Instructions
- Marinate the chicken: Pound the chicken to ½-inch thickness and cube into 2-inch pieces. Marinate in a bowl with oil, salt, and BBQ sauce for at least 20 minutes or up to 8 hours in the fridge.
- Make the Herby Ranch: Blend the oil, egg, and immersion blender to form mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, and blend again. Stir in fresh dill, parsley, and pepper. Refrigerate until ready to use.
- Grill the chicken and corn: Drizzle corn with avocado oil and grill for 10-12 minutes, turning every 2 minutes. Grill chicken skewers for 3-4 minutes on one side, then flip and baste with BBQ sauce. Continue grilling for 3-4 more minutes until cooked through.
- Assemble the salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of dressing and toss. Add grilled corn (kernels removed from cob) and diced avocado, gently tossing again.
- Serve: Plate the salad with the grilled chicken skewers and enjoy!
Notes
- For a more intense flavor, marinate the chicken overnight.
- Omit the black beans for a stricter Whole30 version.
- You can substitute the coconut milk with a non-dairy milk of your choice if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg