Too hot to turn on the oven? This BBQ Chicken Skewer Salad is your new summer savior.
It brings all the smoky grill flavors together in one fresh bowl. You get juicy chicken and crisp veggies in every single bite. It is the perfect stress-free meal for a warm evening.
Why This Recipe Is a Winner
This dish is a total lifesaver on busy summer weeknights. It combines a hearty protein with a light, refreshing base. The kids love the fun of eating chicken off a stick. You will love how fast it comes together.
It is a nutritious and balanced meal that feels like a treat. Plus, cleanup is a breeze since the work happens on the grill. Your family will ask for this BBQ Chicken Skewer Salad every week.
How It Comes Together
Making this salad is incredibly simple and fun. You just toss the chicken in sauce and thread them onto skewers. While they grill to golden perfection, you chop your fresh veggies.
Everything meets on the plate for a colorful, crunchy feast. Even if you are new to grilling, this recipe is very doable. It is all about fresh ingredients and easy cooking steps.
Ingredients You’ll Need
Most of these items are likely in your pantry or fridge right now.
- 1.5 lbs chicken breast, cut into 2.5cm cubes
- 0.5 cup barbecue sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 6 cups romaine lettuce, chopped into ribbons
- 1 cup cherry tomatoes, halved
- 0.5 cup canned black beans, rinsed and drained
- 0.5 cup sweet corn kernels
- 0.25 cup red onion, shaved
- 0.25 cup fresh cilantro, chiffonade
- 0.5 cup buttermilk ranch dressing
Step-by-Step Instructions
- Preheat your grill or induction grill pan to 400°F (200°C).
- In a large bowl, mix chicken with BBQ sauce, oil, salt, and pepper.
- Thread the seasoned chicken onto skewers, leaving a little space between pieces.
- Place skewers on the grill and cook for 12 minutes total.
- Rotate the skewers every 3 minutes so they cook evenly on all sides.
- In a large bowl, toss the romaine, tomatoes, beans, corn, and red onion.
- Divide the fresh vegetable base across four serving plates.
- Place the hot grilled skewers right on top of the salad beds.
- Garnish with cilantro and serve with a side of creamy ranch dressing.
Best Ways to Enjoy It
Serve these skewers while the chicken is still warm and tender. It looks beautiful on a large platter for a family dinner. Pair it with some toasted garlic bread or fresh fruit.
It is also great for a casual backyard lunch with friends. Set out extra BBQ sauce for those who love more zing. Light a few candles and enjoy a relaxing summer meal outdoors.
How to Store Leftovers
Store the grilled chicken and salad components in separate airtight containers. The chicken stays fresh in the fridge for up to three days. Keep the lettuce and veggies dry so they stay crisp and crunchy.
Reheat the chicken in the microwave or a warm pan before serving. For the best flavor, assemble the salad right before you eat. This makes it a fantastic meal prep option for weekday lunches.
Tips for Best Results
- Soak wooden skewers in water for 20 minutes before grilling.
- Don’t crowd the chicken pieces so they sear perfectly on the edges.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- Drain the black beans well to keep the salad from getting soggy.
- Add a handful of fresh summer berries for a sweet flavor pop.
- Brush extra BBQ sauce on the chicken during the last minute of grilling.
- Chill your salad bowls beforehand to keep the greens extra crisp.
Easy Flavor Ideas
- Swap chicken for shrimp for an even faster cooking time.
- Use honey mustard instead of BBQ sauce for a tangy change.
- Add sliced avocado for a creamy texture and healthy fats.
- In winter, use a grill pan on your stovetop instead.
- Swap romaine for spinach or kale for a nutrient boost.
Common Questions
Can I make this ahead of time?
Yes, you can prep the veggies and chicken skewers in advance. Just grill the chicken right before serving for the best texture. It makes entertaining guests so much easier.
What if I do not have a grill?
A heavy cast-iron skillet or a grill pan works beautifully too. Just cook over medium-high heat until the chicken is golden and cooked through. You still get that delicious charred flavor indoors.
Will picky eaters like this?
Absolutely, kids love the “food on a stick” aspect of this meal! You can even serve the components separately for very picky eaters. It is a guaranteed family favorite in my house.
I hope this fresh BBQ Chicken Skewer Salad brings a little sunshine to your table. It is such a joy to share a meal that is both healthy and easy. Happy grilling!
— Lidia
BBQ Chicken Skewer Salad
Ingredients
- 1.5 lbs chicken breast, cut into 2.5cm cubes
- 0.5 cup commercial or house-made barbecue sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 6 cups romaine lettuce, chopped into 2cm ribbons
- 1 cup cherry tomatoes, halved
- 0.5 cup canned black beans, rinsed and drained
- 0.5 cup sweet corn kernels
- 0.25 cup red onion, shaved
- 0.25 cup fresh cilantro, chiffonade
- 0.5 cup buttermilk ranch dressing
Instructions
- Preheat the grill or induction grill pan to a surface temperature of 200°C (400°F).
- In a stainless steel mixing bowl, combine chicken cubes with barbecue sauce, olive oil, salt, and pepper until fully emulsified on the protein surface.
- Thread the seasoned chicken onto skewers, maintaining 5mm of space between pieces to ensure even thermal distribution.
- Place skewers on the grill and cook for 12 minutes, rotating 90 degrees every 3 minutes until the internal temperature reaches 74°C (165°F).
- In a large chilled bowl, mechanically toss the romaine, tomatoes, black beans, corn, and red onion.
- Distribute the vegetable base across four plates.
- Place the grilled skewers atop the salad beds.
- Garnish with cilantro and provide ranch dressing as a final moisture component.
