BBQ Chicken Skewer Salad (Printable Version)
Tender BBQ chicken skewers atop fresh salad greens with vegetables and creamy herby ranch dressing
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp barbecue sauce (gluten-free if needed)
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Salad
09 - 5 oz mixed salad greens
10 - 3.5 oz cherry tomatoes, halved
11 - 1 cucumber, sliced
12 - 1 small red onion, thinly sliced
13 - 1 avocado, sliced
14 - 1.7 oz feta cheese, crumbled (optional)
→ Herby Ranch Dressing
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tbsp fresh chives, finely chopped
18 - 2 tbsp fresh parsley, finely chopped
19 - 1 tbsp fresh dill, finely chopped
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - 1/4 tsp salt
23 - 1/4 tsp black pepper
24 - 2-3 tbsp milk (to desired consistency)
# How to Make It:
01 - Combine olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes to absorb flavors.
02 - Whisk together mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, salt, and pepper in a separate bowl. Gradually add milk while whisking until you reach your preferred consistency. Refrigerate until serving.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.
04 - Thread marinated chicken pieces onto skewers, leaving a small space between pieces for even cooking. Discard any remaining marinade.
05 - Place skewers on the preheated grill. Cook for 8-9 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and develops light char marks.
06 - Arrange mixed salad greens on a large serving platter or individual plates. Top with cherry tomatoes, cucumber slices, red onion, avocado, and crumbled feta if using.
07 - Remove chicken from skewers and place atop the salad, or arrange skewers across the platter. Drizzle generously with chilled herby ranch dressing and serve immediately.
# Expert Tips:
01 -
- The contrast between warm, smoky chicken and crisp, cool greens hits every single craving
- You get all the satisfaction of grilling without heating up your whole kitchen
- That homemade ranch dressing makes even salad skeptics ask for seconds
02 -
- If you're using wooden skewers, soak them for 30 minutes or they'll burn before your chicken is done
- Don't crowd the grill, give each skewer breathing room or you'll steam the meat instead of searing it
03 -
- Invest in metal skewers, they conduct heat and cook the chicken from the inside out while eliminating the soaking step
- Let the chicken rest for just 5 minutes after grilling so all those juices don't escape the moment you cut into it