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Bbq Chicken Skewer Salad

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Skewers
  • For the Salad
  • For the Dressing
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup BBQ sauce use your favorite; choose low-sugar if you prefer
  • Wood or metal skewers if wood, soak 20–30 minutes
  • 6 cups mixed greens romaine, butter lettuce, or spring mix
  • 1 cup cherry tomatoes, halved
  • 1 ear grilled corn, kernels sliced off or 1 cup thawed frozen corn
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 avocado, sliced
  • 1/2 cup cucumber, chopped
  • 1/4 cup fresh cilantro, chopped optional
  • 1/4 cup crumbled feta or cotija optional
  • Lime wedges, for serving
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Pinch of salt and pepper

Method
 

  1. In a bowl, combine olive oil, lemon juice, garlic, smoked paprika, chili powder, salt, and pepper. Add chicken, toss to coat, and marinate 20–60 minutes (longer = more flavor, but don't stress if you're short on time).
  2. Heat a grill to medium-high (about 400°F) or preheat a grill pan/cast-iron skillet over medium-high. Lightly oil the grates or pan.
  3. Thread marinated chicken onto skewers, packing pieces close but not squished. If using wood skewers, ensure they're well soaked.
  4. Grill an ear of corn 8–10 minutes, turning until lightly charred. Slice kernels off once cool.
  5. Grill 8–12 minutes, turning every 2–3 minutes until nicely charred and cooked through (internal temp 165°F). In the last 1–2 minutes, brush with BBQ sauce to glaze without burning.
  6. Whisk olive oil, apple cider vinegar, lime juice, honey, Dijon, garlic powder, cumin, salt, and pepper until emulsified.
  7. In a large bowl or platter, lay down mixed greens. Top with tomatoes, corn, red onion, bell pepper, cucumber, and avocado. Sprinkle cilantro and cheese if using.
  8. Rest skewers 3–5 minutes, then slide chicken off and place over the salad.
  9. Drizzle with dressing, squeeze lime over the top, and add a final brush of BBQ sauce over the chicken if you like it saucy. Serve immediately.