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To make a tasty BBQ chicken skewer salad, you need: - 2 boneless, skinless chicken breasts, cut into 1-inch pieces - 2 tablespoons BBQ sauce (your favorite brand) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 red bell pepper, cut into chunks - 1 yellow bell pepper, cut into chunks - 1 zucchini, sliced into thick rounds - 4 cups mixed greens (spinach, arugula, or baby kale) - ½ cup cherry tomatoes, halved - ¼ cup sliced red onion - ½ cup corn (fresh or canned) - ¼ cup feta cheese, crumbled (optional) - Additional BBQ sauce for drizzling These ingredients give your salad a mix of flavors and textures. The veggies add crunch, while the chicken provides protein. For extra zing, consider adding: - Avocado slices - Fresh herbs like cilantro or parsley - A squeeze of lime juice - Jalapeños for heat - Sliced olives These optional ingredients can boost flavor and freshness, making your salad even more delightful. If you need substitutions, here are some ideas: - Use tofu or tempeh instead of chicken for a plant-based meal. - Swap BBQ sauce for teriyaki or a spicy chili sauce for a twist. - For lower carbs, replace mixed greens with cauliflower rice. - Use vegan cheese or skip the cheese for a dairy-free version. These substitutions keep the dish tasty while fitting different diets. You can enjoy a BBQ chicken skewer salad no matter your preference! {{ingredient_image_1}} Start by cutting the chicken breasts into 1-inch pieces. In a bowl, mix the chicken with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Make sure each piece gets coated well. Cover the bowl and let the chicken marinate for at least 30 minutes in the fridge. This step adds flavor and keeps the chicken juicy. While the chicken marinates, get your grill or grill pan ready. Preheat it to medium-high heat. Take the marinated chicken and thread it onto skewers. Alternate chicken pieces with chunks of red and yellow bell peppers and thick slices of zucchini. Leave a small space between each piece. This gap helps everything cook evenly. Once your grill is hot, place the skewers on it. Grill the chicken for about 10-12 minutes. Turn them occasionally to ensure even cooking. The chicken is done when it reaches 165°F and has nice grill marks. You can use a meat thermometer to check the temperature. Remember, letting the chicken rest for a few minutes after grilling helps keep it moist. To get juicy, tender chicken, start with marinating it well. Use olive oil and BBQ sauce. Add smoked paprika and garlic powder for flavor. Let it sit in the fridge for at least 30 minutes. When grilling, keep an eye on the heat. Medium-high works best. Flip the skewers often. This helps cook the chicken evenly. Look for nice grill marks. The chicken is ready when it hits 165°F. Prep all your veggies before you grill. Cut the red and yellow bell peppers into chunks. Slice the zucchini into thick rounds. While waiting for the chicken to marinate, toss the mixed greens, cherry tomatoes, red onion, and corn in a bowl. This makes assembly quick. You can even use skewers to hold the veggies. It adds color and flair to your salad. For a full meal, place the grilled chicken skewers right on top of the salad. Drizzle with extra BBQ sauce for more flavor. If you like cheese, sprinkle crumbled feta on top. It adds a nice touch. Serve the salad right away for the best taste. This dish is perfect for a summer dinner or a picnic. Pro Tips Marinade Time: The longer you let the chicken marinate, the more flavorful it will be. Aim for at least an hour, or even overnight for maximum taste. Vegetable Variations: Feel free to mix in other vegetables like mushrooms, cherry tomatoes, or even pineapple for a sweet twist! Grill Marks: For beautiful grill marks, avoid moving the skewers too much while cooking. Let them sit for a few minutes on each side. Serving Suggestion: Serve with extra BBQ sauce on the side for dipping. It adds an extra layer of flavor and moisture to the salad. {{image_2}} If you want to change the protein, you have great options. You can use shrimp or tofu for a different taste. Both options cook well with the same BBQ sauce and spices. For shrimp, cook them just until they turn pink. If you prefer tofu, choose firm tofu. Cut it into cubes and press it to remove excess water. Marinate it like the chicken before grilling. For a tasty vegetarian or vegan meal, skip the meat completely. Use hearty veggies like mushrooms, eggplant, or tempeh. The BBQ sauce adds flavor to these alternatives. You can also use marinated chickpeas for protein. Grill the veggies until they are tender and slightly charred. Pair them with your mixed greens for a filling salad. Want to spice up your BBQ sauce? Try adding some fresh herbs like basil or cilantro. A splash of lime juice can brighten the flavor. For a kick, add a pinch of cayenne pepper or hot sauce. Mixing in honey or maple syrup can bring a sweet touch too. These small changes can make your salad feel new every time you make it! To store leftover BBQ chicken skewer salad, place it in an airtight container. Make sure to keep the salad separate from the dressing. This helps the greens stay fresh. The salad will last for up to three days in the fridge. If you have leftover chicken, store that in a separate container too. When reheating grilled chicken, use the oven or microwave. For the oven, preheat it to 350°F. Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This keeps the chicken moist. If using a microwave, place the chicken in a microwave-safe dish. Heat in short bursts of 30 seconds until warm. For storing skewers, remove the chicken and veggies from the sticks first. Place them in a container with a lid. This prevents them from getting soggy. Store them in the fridge for up to three days. If you want to keep the skewers, wrap them in plastic wrap. Avoid stacking them to keep their shape. To keep the chicken moist, marinate it well. Use BBQ sauce, olive oil, smoked paprika, and garlic powder. This mix adds flavor and helps lock in moisture. Grill the chicken on medium-high heat. Cook until it reaches 165°F. Avoid overcooking, as this dries out the meat. If you can, let the chicken rest for a few minutes after grilling. This step allows the juices to settle back into the meat. Yes, you can prepare parts of the salad ahead of time. Chop the veggies and store them in the fridge. Keep the mixed greens separate to stay fresh. You can also marinate the chicken a day before. Just remember to grill it right before serving for the best taste. If you want to make the whole salad in advance, add the dressing just before you serve. This keeps everything crisp and tasty. Several side dishes pair well with BBQ Chicken Skewer Salad. Here are a few ideas: - Grilled corn on the cob - Coleslaw for crunch and creaminess - Garlic bread for a tasty side - Quinoa or rice for added fiber - A light fruit salad for a refreshing touch These sides enhance the meal and bring more flavors to your table. You learned how to create a delicious BBQ Chicken Skewer Salad. We covered main and optional ingredients, step-by-step grilling instructions, and tips to enhance flavor. I shared variations for different diets and important storage info to keep your salad fresh. This salad is easy to customize, making it fun for everyone. Enjoy making this dish and get creative with your flavors!

BBQ Chicken Skewer Salad

A delicious salad topped with grilled BBQ chicken skewers and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 2 tablespoons BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 piece red bell pepper
  • 1 piece yellow bell pepper
  • 1 piece zucchini
  • 4 cups mixed greens
  • 0.5 cup cherry tomatoes
  • 0.25 cup sliced red onion
  • 0.5 cup corn
  • 0.25 cup feta cheese
  • as needed additional BBQ sauce

Instructions
 

  • In a bowl, combine the chicken pieces with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Toss to coat the chicken evenly. Cover and let it marinate for at least 30 minutes in the fridge.
  • Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken pieces alternately onto skewers with chunks of red and yellow bell peppers and zucchini slices. Leave a small space between pieces for even cooking.
  • Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and has nice grill marks.
  • While the chicken is cooking, in a large salad bowl, combine mixed greens, cherry tomatoes, sliced red onion, and corn. Toss gently to mix.
  • Once the chicken skewers are done, remove them from the grill. Allow them to cool slightly before removing the skewers. Cut the chicken into bite-sized pieces (if desired), or leave them on the skewers for serving.
  • Place the grilled chicken skewers on top of the salad mixture. Drizzle additional BBQ sauce over the salad and sprinkle with crumbled feta cheese if using. Serve immediately.

Notes

Feel free to customize the vegetables and add more toppings as desired.
Keyword BBQ, chicken, salad, skewers