BBQ chicken skewer salad

Oh, how I love summer. The long days, the warm evenings, the smell of the grill… it just brings me so much joy. And when it comes to summer meals, my absolute favorite has to be this BBQ Chicken Skewer Salad. It’s just… perfection. I remember the first time I made it, years ago, when I was trying to come up with something that was healthy, packed with flavor, and something my picky eaters wouldn’t protest too much. It was a wild success! My son, who usually sniffs at anything vaguely healthy, practically inhaled it. The smoky, sweet BBQ chicken paired with the crisp, fresh veggies and a tangy dressing? It’s a combination that just sings. It’s honestly just as good, if not better, than your average chicken salad sandwich, but with way more zing and so much more fun to eat. If you’re looking for a meal that screams summer but also makes you feel good about what you’re eating, you’ve found it.

What is a good BBQ chicken skewer salad?

So, what exactly is this magical dish I keep raving about? Think of it as a really hearty, incredibly flavorful, and much more exciting version of your typical chicken salad. Instead of just chopping up cooked chicken, we’re starting with tender chicken pieces marinated in a killer BBQ sauce, threaded onto skewers, and then grilled (or baked, if you’re not feeling the grill). Once that chicken is perfectly cooked and smoky, we chop it up and toss it into a vibrant salad with crunchy vegetables, maybe some creamy avocado, and a zesty dressing. It’s the perfect balance of sweet, savory, and tangy. It’s essentially all the best parts of summer cookouts, deconstructed and presented in a way that’s totally satisfying and surprisingly light. It’s not your grandma’s chicken salad, but it’s got that same comforting feel, just with a much cooler vibe.

Why you’ll love this recipe?

Honestly, there are so many reasons why this BBQ Chicken Skewer Salad has become a staple in my kitchen. First off, the flavor is just out of this world. The chicken, infused with that smoky BBQ goodness and a little char from the grill, is the star. It’s tender, juicy, and bursting with that sweet and tangy BBQ profile. Then, when you mix it into the salad, it gets tossed with all these fresh, crisp veggies that provide a wonderful contrast in texture and taste. I also adore how ridiculously simple this is to throw together, especially on a busy weeknight. Once the chicken is marinated, the rest is just assembly. It feels like a gourmet meal, but it truly takes minimal effort. And let’s talk about budget-friendliness! Chicken breast is usually pretty affordable, and the rest of the ingredients are pantry staples. It’s a meal that won’t break the bank but feels like a treat. Plus, this salad is incredibly versatile. I’ve served it over a bed of lettuce for a light lunch, stuffed it into pita pockets for a more substantial meal, and even just eaten it straight from the bowl with a fork (don’t judge!). It’s one of those recipes that you can truly make your own, tweaking the veggies or the dressing to your liking. What I love most about this is that it satisfies that craving for comfort food without leaving you feeling heavy or sluggish. It’s the perfect happy medium.

How do I make a BBQ chicken skewer salad?

Quick Overview

This recipe is wonderfully straightforward! You’ll marinate chicken pieces in your favorite BBQ sauce, skewer them, and then grill or bake them until they’re perfectly cooked and a little caramelized. Once cooled slightly, you’ll chop the chicken and toss it with a medley of crisp vegetables and a bright, zesty dressing. It’s all about layering those delicious BBQ flavors with fresh, vibrant ingredients. I promise, even if you’re not a seasoned chef, you’ll nail this. It’s a lifesaver on those days when you want something impressive without the fuss.

Ingredients

For the BBQ Chicken Skewers: For the BBQ Chicken Skewers: For the BBQ Chicken Skewers: For the BBQ Chicken
1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (I usually opt for thighs because they stay extra juicy, but breasts work beautifully too!)
1 cup your favorite BBQ sauce (I love a smoky, slightly sweet one, but use what you have on hand!)
1 tablespoon olive oil
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:
1 head of romaine lettuce or mixed greens, chopped (Romaine gives it a great crunch!)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced (Soak in cold water for 10 minutes to mellow the bite if you prefer!)
1/2 cup sweet corn (fresh, frozen and thawed, or even grilled kernels for extra flavor!)
1/4 cup chopped fresh cilantro (optional, but adds a lovely freshness)

For the Creamy Lime Dressing:
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup (adjust to your sweetness preference)
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine the cubed chicken with the BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Give it a good stir to make sure every piece is coated. Let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator. The longer it marinates, the more flavor it soaks up! I’ve even done this the night before, and it’s fantastic.

Step 2: Skewer the Chicken

Thread the marinated chicken pieces onto your prepared skewers. Don’t pack them too tightly; you want the heat to circulate evenly. I usually fit about 4-5 pieces per skewer. This is a great step for kids to help with, if you have little ones around!

Step 3: Cook the Chicken Skewers

Grilling: Preheat your grill to medium-high heat. Grill the skewers for about 8-12 minutes, flipping them every few minutes, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).

Baking: If you don’t have a grill or the weather isn’t cooperating, preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper (for easy cleanup!). Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and slightly caramelized. You can also broil them for the last minute or two for some extra char.

Step 4: Prepare the Salad Base

While the chicken is cooking, chop all your salad veggies: romaine lettuce, cherry tomatoes, cucumber, red onion, and corn. Toss them all together in a large bowl. If you’re using cilantro, add that in now too. I like to keep the dressing separate until just before serving to prevent the salad from getting soggy, but you can also add it now if you prefer.

Step 5: Chop the Cooked Chicken

Once the chicken skewers are cooked, let them cool for about 5-10 minutes. This makes them much easier to handle. Then, carefully remove the chicken pieces from the skewers and chop them into bite-sized pieces. You can do this right in the bowl with the salad, or keep them separate if you like to control the chicken-to-salad ratio yourself.

Step 6: Make the Creamy Lime Dressing

In a small bowl, whisk together the mayonnaise (or Greek yogurt), fresh lime juice, Dijon mustard, honey (or maple syrup), salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed. If you like it tangier, add a little more lime juice; if you prefer it sweeter, a touch more honey. I always end up adding a tiny pinch more salt to really make the flavors pop.

Step 7: Assemble and Toss

Add the chopped BBQ chicken to the bowl with the salad greens and vegetables. Drizzle about half of the dressing over everything. Gently toss to combine, making sure the chicken and veggies are well coated. Add more dressing if you like, to your personal preference. You want it to be flavorful but not swimming!

Step 8: Serve

Serve immediately! This salad is best enjoyed fresh when the veggies are crisp and the chicken is still slightly warm or at room temperature. It’s a complete meal on its own, or you can serve it with some crusty bread or tortilla chips.

What to Serve It With

This BBQ Chicken Skewer Salad is so versatile, it’s practically a meal in itself! But if you’re looking to round out a meal or serve it in a specific way, here are some ideas that I love:

For Breakfast: Believe it or not, this can be a fantastic, protein-packed breakfast! I’ll often make a smaller portion and serve it over a bed of wilted spinach with a poached egg on top. The creamy lime dressing is surprisingly good with runny yolk. It’s a much more exciting start to the day than boring oatmeal.

For Brunch: For a weekend brunch, I love serving this in a few different ways. You can present it elegantly in a large serving bowl with a beautiful sprinkle of extra cilantro and some toasted pepitas for crunch. Alternatively, I’ll scoop it into small, hollowed-out mini bell peppers for individual servings. Pair it with a fresh fruit salad and some sparkling water with cucumber and mint for a refreshing brunch spread.

As Dessert: Okay, this is a bit of a stretch for a *dessert*, but hear me out! If you have any leftover salad that’s just too good to waste, I sometimes enjoy a small scoop after dinner as a light, savory “dessert.” It’s oddly satisfying after a heavier meal. For something truly dessert-like, I’d skip this and go for one of my baked goods, but for a lighter, palate-cleansing savory bite, it works!

For Cozy Snacks: This is probably how we eat it most often in my house. It’s perfect for a quick lunch or an afternoon snack. I’ll often just serve it with some whole-grain crackers or scoop it into lettuce cups for a low-carb option. My kids also love it stuffed into whole wheat pita pockets. It’s comforting, filling, and uses up those leftovers beautifully. My family traditions often involve having this on a lazy Sunday afternoon after a bit of yard work, just casual and easy.

Top Tips for Perfecting Your BBQ Chicken Skewer Salad

Over the years, I’ve learned a few tricks that really elevate this BBQ Chicken Skewer Salad from good to absolutely spectacular. These little tweaks have made all the difference for me, and I think they’ll help you nail it every time!

Chicken Prep: When cubing the chicken, try to keep the pieces as uniform in size as possible. This ensures they cook evenly. If you’re using chicken breasts, don’t overcook them! They can go from juicy to dry in a heartbeat. Thighs are definitely more forgiving. For that extra punch of flavor, I always let the chicken marinate for at least 30 minutes, but if you have the time, an hour or even overnight in the fridge is even better. Just make sure it’s well-covered.

Mixing Advice: When you’re tossing the salad, be gentle! You want to coat everything nicely without bruising the greens or mashing the ingredients. Think of it as tucking everything in for a delicious embrace. If you’re adding the dressing and chicken at the same time, pour the dressing over the salad ingredients first and give it a light toss before adding the chicken. This helps distribute the dressing more evenly. And never, ever add the dressing too early if you want crisp greens.

Skewer Customization: While this recipe is for chicken skewers, you can totally customize them! Sometimes I’ll thread on some chunks of bell pepper and red onion along with the chicken. They get nice and tender on the grill and add another layer of flavor and color to the salad. Just make sure the veggies you add cook at roughly the same rate as the chicken. Also, if you’re worried about burning wooden skewers, a good soak is key, or you can use metal skewers which are reusable and heat up nicely.

Ingredient Swaps: Don’t have romaine? No problem! A mix of spring greens, spinach, or even finely shredded kale works well. If you’re not a fan of red onion, try some finely chopped chives or green onions. Avocado is a fantastic addition for creaminess if you have some ripe ones on hand – just dice it and toss it in at the very end. For a little heat, a pinch of red pepper flakes in the dressing or some diced jalapeño in the salad is wonderful.

Baking Tips: If you’re baking the chicken, using a wire rack set inside a baking sheet is a game-changer. It allows the air to circulate around the skewers, giving you a more even cook and better caramelization, almost like grilling. Remember to rotate the pan halfway through baking for consistent results. And always, always trust your thermometer for chicken – 165°F is the magic number for safe and perfectly cooked chicken.

Dressing Variations: The creamy lime dressing is my go-to, but you can play with it! For a spicier kick, add a dash of hot sauce or sriracha. If you like it a bit tangier, a splash of apple cider vinegar can be nice. Sometimes, I’ll even add a little garlic powder or onion powder to the dressing itself if I’m feeling extra. It’s all about what makes your taste buds happy!

Storing and Reheating Tips

This BBQ Chicken Skewer Salad is definitely best enjoyed fresh, but life happens, and sometimes you have leftovers! Here’s how I like to store and reheat it to keep it tasting as good as possible.

Room Temperature: If you’re planning to eat it within an hour or two, you can leave the assembled salad at room temperature. However, for food safety, it’s best to refrigerate any leftovers promptly, especially with the mayonnaise-based dressing.

Refrigerator Storage: This is my preferred method for storing leftovers. Store the assembled salad in an airtight container in the refrigerator for up to 2-3 days. The greens will lose some crispness over time, but the flavors will meld beautifully. If you anticipate having leftovers, I highly recommend storing the dressing separately and tossing the salad just before serving. This keeps the greens much fresher for longer.

Freezer Instructions: I generally don’t recommend freezing this salad, especially with the fresh greens and creamy dressing, as the texture can become quite watery and unappealing upon thawing. However, if you’ve made extra cooked BBQ chicken skewers or chopped chicken, those can be frozen. Let the cooked chicken cool completely, then store it in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator overnight before using it to make a fresh salad.

Glaze Timing Advice: For the chicken skewers themselves, if you’re freezing them before cooking, glaze them *after* thawing and just before cooking for the best results. If you’re storing cooked chicken to use later, it’s best to add any extra glaze just before reheating or tossing into a fresh salad to prevent it from becoming too sticky or burnt.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite BBQ Chicken Skewer Salad! I really hope you give this one a try. It’s more than just a meal; it’s a taste of summer, a celebration of simple, delicious ingredients, and a testament to how easy it can be to create something truly satisfying without spending hours in the kitchen. The combination of that smoky, tender BBQ chicken with the crisp, fresh salad is just unbeatable. It’s a dish that always brings smiles to my table, and I’m so excited for you to experience that same joy. If you love this, you might also enjoy my Smoky Grilled Salmon with Corn Salsa or my Caprese Pasta Salad for more summer-inspired goodness. I can’t wait to hear how yours turns out! Let me know in the comments below what you think, or if you have any fantastic variations to share. Happy cooking!

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BBQ chicken skewer salad

A vibrant and flavorful salad featuring tender BBQ chicken skewers atop a bed of crisp greens and fresh vegetables.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken Skewers

• 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 0.5 cup BBQ sauce plus more for brushing
• 1 tablespoon olive oil
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Salad Base

• 6 cups mixed greens
• 1 cup cherry tomatoes halved
• 0.5 cup red onion thinly sliced
• 0.5 cup cucumber diced
• 0.5 cup bell pepper any color, diced
• 0.25 cup fresh cilantro chopped

BBQ Vinaigrette

• 0.25 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon BBQ sauce
• 1 teaspoon Dijon mustard
• 0.5 teaspoon honey
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Instructions

 

Prepare Chicken Skewers

• In a bowl, toss chicken pieces with 0.5 cup BBQ sauce, 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Let marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
• Thread marinated chicken onto skewers.
• Preheat grill to medium-high heat. Grill skewers for 6-8 minutes per side, or until chicken is cooked through and slightly charred. Brush with additional BBQ sauce during the last few minutes of grilling.

Assemble Salad

• In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and bell pepper.
• In a small bowl or jar, whisk together all ingredients for the BBQ vinaigrette until well combined.
• Pour vinaigrette over the salad ingredients and toss to coat.
• Divide salad among serving plates. Top each serving with BBQ chicken skewers.
• Garnish with fresh cilantro and serve immediately.

Notes

For an extra smoky flavor, use a charcoal grill. You can also add other vegetables to the skewers like zucchini or bell pepper chunks.