BBQ Chicken Skewer Salad (Printable)

Grilled BBQ chicken skewers atop crisp greens with tangy honey-mustard dressing for a balanced summer dish.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 3 tablespoons BBQ sauce (gluten-free variety if needed)
04 - 1 garlic clove, minced
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 5.3 oz mixed salad greens (arugula, spinach, and romaine blend)
09 - 1 red bell pepper, diced
10 - ½ red onion, thinly sliced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 2.8 oz sweetcorn, cooked or canned and drained

→ Dressing

14 - 3 tablespoons olive oil
15 - 2 tablespoons apple cider vinegar
16 - 1 tablespoon honey
17 - 1 teaspoon Dijon mustard
18 - Kosher salt and freshly ground black pepper, to taste

→ Optional Garnish

19 - Fresh cilantro or flat-leaf parsley, chopped

# How-to Steps:

01 - In a mixing bowl, combine the chicken cubes with olive oil, BBQ sauce, minced garlic, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces evenly onto 4 skewers, leaving a small gap between each cube for even cooking.
03 - Place the skewers on the hot grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked through (internal temperature reaches 165°F) and lightly charred on the edges.
04 - While the chicken grills, combine the mixed greens, diced red bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and drained sweetcorn in a large salad bowl.
05 - In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until fully emulsified and smooth. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to coat.
06 - Divide the dressed salad among four plates. Place one chicken skewer atop each salad portion. Scatter fresh chopped cilantro or parsley over the top if desired, and serve immediately.

# Expert Pointers:

01 -
  • The contrast of charred sweet BBQ chicken against cool crisp greens is genuinely addictive and feels like summer on a plate.
  • It comes together in under forty minutes with ingredients you probably already have in your kitchen right now.
  • The dressing is tangy and bright enough to pull everything together without overpowering the smoky chicken.
02 -
  • If you are using wooden skewers, soak them in water for at least thirty minutes or they will catch fire on the grill.
  • Do not skip the resting time for the chicken after grilling because the juices redistribute and the meat stays moist.
  • Always check the label on your BBQ sauce since many contain hidden gluten or unexpected additives.
03 -
  • Pat the chicken dry before adding the marinade so the sauce actually coats instead of sliding off wet surfaces.
  • Let the dressed salad sit for two minutes before serving so the greens absorb just enough flavor without going limp.

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