There are some meals that just feel like a warm hug on a plate, aren’t there? This BBQ chicken skewer salad is one of those for me. It’s the kind of dish I whip up when I’m craving something incredibly satisfying but don’t have hours to spend in the kitchen. Honestly, it’s a lifesaver on busy weeknights, and my kids, who can be notoriously picky, actually ask for this *all the time*. The combination of smoky, slightly sweet BBQ chicken with the crisp, fresh greens and the creamy, tangy dressing is just pure magic. It reminds me a bit of those glorious summer barbecues, but in a much more convenient, everyday kind of way. I remember the first time I served this; my husband took one bite and his eyes just lit up. He said it was like a summer picnic exploded in his mouth, and that’s pretty much how I feel about it too! It’s simple, it’s flavorful, and it always, always hits the spot. I’ve tried a gazillion salad recipes, but this BBQ chicken skewer salad always wins out when I need something truly special without the fuss.
What is a good BBQ chicken skewer salad?
So, what exactly *is* a BBQ chicken skewer salad? Well, at its heart, it’s a vibrant, flavor-packed salad featuring tender, juicy chicken pieces grilled on skewers and then tossed with your favorite salad greens and a zesty dressing. Think of it as a deconstructed BBQ platter, but lighter, fresher, and way more exciting! The “skewer” part is key because it means the chicken gets this fantastic char and smoky flavor from grilling, which is absolutely divine. It’s essentially all the best parts of a classic BBQ dinner – the succulent chicken, the smoky grill marks, the sweet and tangy sauce – transformed into a refreshing and hearty salad. It’s not just throwing some Grilled Chicken on top of lettuce; it’s a thoughtful combination of textures and tastes that work together beautifully. This dish is essentially my way of capturing that perfect summer vibe any time of year, no matter what the weather’s doing outside.
Why you’ll love this recipe?
There are so many reasons why this BBQ chicken skewer salad has become a staple in my recipe rotation, and I just know you’re going to love it too! First off, the flavor is absolutely out of this world. That slightly charred, smoky BBQ chicken is just *chefs kiss* – it’s savory with a hint of sweetness that makes you want to keep going back for more. Then you’ve got the crisp, cool greens, maybe some crunchy bell peppers, sweet corn, and creamy avocado, all brought together by this incredible tangy dressing. It’s a symphony of tastes and textures in every single bite. And let’s talk about simplicity, because I know how crazy life can get. This recipe is surprisingly easy to make. You can even prep the chicken ahead of time, which is a lifesaver on busy evenings. What I love most about this is its cost-efficiency; the ingredients are pretty standard and won’t break the bank, yet it feels so gourmet. Plus, it’s ridiculously versatile! I’ve served it as a light lunch, a hearty dinner, and even as part of a larger spread for parties. It’s like a chameleon, adapting to whatever you need it to be. If you’re a fan of my Creamy Dill Chicken Salad: What are some good recipes for this?What are some of the best grilled cheeses?
How to Make BBQ Chicken Skewer Salad
Quick Overview
Making this BBQ chicken skewer salad is a breeze, and the results are always spectacular. We’ll start by marinating and grilling our chicken skewers to get that irresistible smoky flavor. While that’s happening, we’ll chop up all our fresh salad veggies. Then, it’s just a matter of tossing everything together with a wonderfully zesty dressing. It’s a straightforward process that delivers maximum flavor with minimal stress, perfect for weeknights or when you want to impress without spending hours in the kitchen.
Ingredients
For the Chicken Skewers:
1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
1/2 cup your favorite BBQ sauce (I love a good Kansas City style for this!)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and freshly ground Black Pepper to taste
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
For the Salad Base:
8 cups mixed greens (romaine, spinach, arugula – whatever you like!)
1 cup cherry tomatoes, halved
1/2 cup corn kernels (fresh, frozen, or canned and drained)
1/2 red onion, thinly sliced (or use green onions for a milder flavor)
1/2 cup chopped bell peppers (any color works beautifully – red, yellow, or orange add great sweetness!)
Optional additions: 1 avocado, diced; 1/4 cup crumbled feta or blue cheese; a handful of toasted sunflower seeds or croutons.
For the Creamy BBQ Ranch Dressing:
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt (for a lighter version!)
2 tablespoons BBQ sauce
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground Black Pepper to taste
A pinch of cayenne pepper (optional, for a little kick)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together the BBQ sauce, Olive oil, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Add the cubed chicken to the bowl and toss to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavor it will soak up!
Step 2: Skewer the Chicken
Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the prepared skewers, leaving a little space between each piece so they cook evenly. Don’t cram them too tightly; we want that heat to circulate. Discard any remaining marinade.
Step 3: Grill the Chicken Skewers
Grill the skewers for about 8-10 minutes, flipping them halfway through, until the chicken is cooked through and has beautiful grill marks. The internal temperature should reach 165°F (74°C). Once cooked, remove them from the grill and let them rest for a few minutes before removing the chicken from the skewers.
Step 4: Prepare the Salad Base
While the chicken is grilling or resting, in a large salad bowl, combine the mixed greens, cherry tomatoes, corn kernels, sliced red onion, and chopped bell peppers. If you’re using any optional additions like avocado or cheese, add them now.
Step 5: Make the Dressing
In a small bowl or a jar, whisk together all the dressing ingredients: mayonnaise, sour cream (or Greek yogurt), BBQ sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, pepper, and cayenne pepper if you’re using it. Taste and adjust seasonings as needed. If it’s too thick, you can add a tiny bit more vinegar or even a tablespoon of water.
Step 6: Assemble the Salad
Once the chicken has cooled slightly, remove the cubes from the skewers. Add the chicken pieces to the salad bowl with the greens and vegetables. Drizzle about half of the dressing over the salad and toss gently to combine. You don’t want to drown the greens, just coat them lightly. You can always add more dressing at the table!
Step 7: Serve
Divide the BBQ chicken skewer salad among plates or bowls. Serve immediately with the remaining dressing on the side for anyone who wants a little extra. Enjoy that delicious smoky flavor!
What to Serve It With
This BBQ chicken skewer salad is so hearty and complete on its own, but if you’re looking to round out a meal or serve it for a special occasion, I have a few favorite pairings. For breakfast or brunch, it’s a little unconventional, I know, but a small portion of this salad alongside some fluffy scrambled eggs or a perfectly poached egg can be surprisingly delicious. The smoky chicken and the creamy dressing feel very brunch-appropriate. For a more traditional brunch, I love to serve this with some crusty, toasted sourdough bread or some mini cornbread muffins. They’re perfect for soaking up any stray bits of dressing. As a lighter dessert option – yes, I sometimes have a small scoop as a “savory dessert” after a light meal! – it needs nothing else. For more substantial dinners, especially outdoor gatherings, this salad is fantastic alongside grilled corn on the cob, potato salad, or even some baked beans. My kids always want it with some sweet potato fries. It’s truly a dish that can adapt to any mealtime, and the way the flavors meld makes it a crowd-pleaser every single time.
Top Tips for Perfecting Your BBQ Chicken Skewer Salad
I’ve made this BBQ chicken skewer salad countless times, and over the years, I’ve picked up a few tricks that really make it shine. For the chicken, I always, always marinate it for at least 30 minutes. Even a short soak makes a world of difference in tenderness and flavor absorption. Don’t be afraid to let it go longer if you have the time; it just gets better. When grilling, the key is medium-high heat. Too low, and the chicken will just steam; too high, and it’ll burn on the outside before cooking through. Keep an eye on it and flip it regularly. If you don’t have a grill, you can absolutely broil it or even pan-sear the chicken pieces. Just aim for that nice char! For the salad base, the freshness of your greens is paramount. I like to use a mix of sturdy greens like romaine and some softer ones like spinach or spring mix. If I’m making it ahead, I’ll keep the dressing separate until just before serving to prevent the greens from wilting. My biggest tip for the dressing is to taste and adjust! Everyone’s preference for tanginess or sweetness is different, so don’t be afraid to add a little more vinegar, BBQ sauce, or even a pinch of sugar if you like it sweeter. I’ve found that using a combination of mayonnaise and sour cream or Greek yogurt gives the dressing a wonderful creamy texture without being too heavy. For ingredient swaps, if you’re not a fan of corn, try some black beans instead – it’s delicious! And if red onion is too strong for you, thinly sliced green onions or even some finely chopped chives are a great alternative. I once accidentally used a slightly spicier BBQ sauce, and it added this wonderful warmth to the salad; don’t hesitate to experiment with different BBQ sauce flavors! The goal is to make it your own, and these little tweaks make all the difference.
Storing and Reheating Tips
One of the best things about this BBQ chicken skewer salad is how well it keeps, making it perfect for meal prep. If you’ve got leftovers, store them in an airtight container in the refrigerator. For the best quality, I like to store the dressed salad and the chicken separately if possible, or at least keep the dressing on the side so you can add it just before eating. The salad itself, with the greens and veggies, will stay fresh in the fridge for about 2-3 days. The cooked chicken, stored separately, can last up to 4 days and is still delicious cold or gently reheated. Speaking of reheating, if your chicken has been chilled, you can gently warm it in a skillet over low heat for a few minutes, or even pop it in a toaster oven. I sometimes even eat the chicken cold straight from the fridge if I’m in a pinch, and it’s still fantastic. The dressing will also keep well in the refrigerator for about a week in a sealed container. If you plan to make a big batch for lunches throughout the week, I highly recommend keeping the dressing and the chicken separate from the salad greens until you’re ready to pack or eat. This ensures everything stays crisp and fresh. For freezer instructions, I wouldn’t recommend freezing the assembled salad as the greens and veggies can get mushy. However, you *can* freeze the cooked chicken pieces without the BBQ sauce (or with a lighter coating). Just make sure they are completely cooled, then wrap them tightly in freezer wrap or place them in a freezer-safe bag. They should last up to 2-3 months. Thaw them overnight in the refrigerator before using them in the salad or another dish. Remember, the beauty of this salad is its freshness, so aim to enjoy it within a couple of days for the best flavor and texture.
Frequently Asked Questions
Final Thoughts
I truly hope you give this BBQ chicken skewer salad a try. It’s more than just a recipe for me; it’s a collection of happy memories, easy weeknight wins, and pure, unadulterated deliciousness. It’s proof that you can have all the amazing flavors of a summer BBQ in a fresh, vibrant salad that’s perfect any time of year. The smoky chicken, the crisp veggies, and that irresistible dressing all come together to create something really special. It’s a dish that’s both comforting and exciting, and I’m so eager for you to experience that for yourself. If you love this, you might also enjoy my other grilled chicken recipes, like my Lemon Herb Grilled Chicken, which offers a different but equally delightful flavor profile. I can’t wait to hear how yours turns out! Please share your thoughts, any variations you tried, or your own family’s favorite additions in the comments below. Happy cooking, and enjoy every single bite!
BBQ Chicken Skewer Salad
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 tablespoon Olive oil
- 8 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh lime juice
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Cut the chicken breasts into 1-inch cubes. Thread the chicken onto skewers.
- In a bowl, combine the BBQ sauce and olive oil. Marinate the chicken skewers in the BBQ sauce for at least 15 minutes.
- Preheat grill to medium-high heat. Grill the chicken skewers for 6-8 minutes, or until cooked through, turning occasionally.
- While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper for the dressing.
- Remove the chicken skewers from the grill and let them rest for a few minutes. Remove the chicken from the skewers.
- Add the grilled chicken, cilantro, and dressing to the salad. Toss to combine.
- Serve immediately.
