BBQ Chicken Skewer Salad – Easy & Delicious Recipe

BBQ Chicken Skewer Salad is more than just a meal; it’s a vibrant explosion of summer flavors that I simply can’t get enough of. Imagin extracte tender, marinated chicken, kissed by the grill and coated in your favorite smoky BBQ sauce, all artfully arranged atop a bed of crisp, refreshing greens. This dish is a crowd-pleaser for a reason – it delivers that irresistible sweet and savory BBQ punch without the heaviness of traditional barbecue. What truly elevates this BBQ Chicken Skewer Salad from good to unforgettable is the perfect harmony of textures and tastes. Juicy grilled chicken, crunchy vegetables, a zesty dressing, and often a sprinkle of something unexpected like toasted nuts or creamy avocado. It’s the ultimate way to enjoy the best of both worlds: the satisfaction of grilled chicken skewers and the lightness of a hearty salad. Get ready to fall in love with this fantastic combination!

BBQ Chicken Skewer Salad

This BBQ Chicken Skewer Salad is my go-to for a light yet satisfying meal that’s bursting with flavor. The smoky, sweet BBQ chicken, paired with a creamy, herbaceous dressing and fresh salad greens, creates a symphony of tastes and textures that I just can’t get enough of. It’s perfect for a weeknight dinner, a backyard barbecue, or even a packed lunch. The best part? It’s surprisingly easy to whip up, making it a winner for busy schedules.

Ingredients:

Instructions:

Preparing the Chicken Skewers

First, let’s get our chicken ready for grilling. I like to cut the 2 pounds of boneless, skinless chicken breasts into uniform, bite-sized pieces, roughly 1-inch cubes. This ensures they cook evenly on the skewers. In a medium bowl, toss the chicken cubes with 3 tablespoons of avocado oil and 1 teaspoon of kosher salt. This simple seasoning helps to tenderize the chicken and provides a nice base for the BBQ sauce.

Now, thread the seasoned chicken onto your pre-soaked 8 (6-inch) wooden skewers. Make sure not to overcrowd the skewers; leaving a little space between the chicken pieces will allow them to cook more evenly and develop a nice sear. We’ll be using 2 cups of BBQ sauce in total for this recipe. Reserve about 1/2 cup of this for basting later, and place the remaining 1.5 cups in a shallow dish. Gently toss the chicken-laden skewers in the BBQ sauce, ensuring each piece is well coated. This is where all that delicious smoky-sweet flavor starts to infuse into the chicken. Let them marinate in the sauce for at least 15-20 minutes while you prepare the dressing. If you have more time, you can let them marinate in the refrigerator for up to an hour for even deeper flavor.

Next, we’ll fire up the grill or heat your grill pan. Preheat your grill to medium-high heat, or heat a grill pan over medium-high heat. Once hot, carefully place the marinated chicken skewers on the grill. We’re aiming for beautifully charred and cooked-through chicken. Grill the skewers for about 4-5 minutes per side, or until the chicken is cooked through and has developed lovely grill marks. As the chicken is grilling, remember that reserved 1/2 cup of BBQ sauce. Baste the skewers generously with this sauce during the last few minutes of cooking. This caramelizes the sauce, adding another layer of deliciousness and a beautiful glossy finish. Keep an eye on them to prevent the sauce from burning. Once cooked, remove the skewers from the grill and let them rest for a few minutes.

Whipping Up the Creamy Dill Dressing

While the chicken is resting, it’s time to make the star of our salad – the creamy dill dressing. This dressing is incredibly versatile and adds a bright, fresh counterpoint to the rich BBQ chicken. In a blender or food processor, combine 1 cup of avocado oil, 1 large egg, 1/2 cup of unsweetened full-fat coconut milk, 2 tablespoons of lemon juice, and 1 tablespoon of red grape juice vinegar. Add 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and 2 minced garlic cloves. You can also add a pinch of black pepper if you like.

Now, let the magic happen! Blend all the dressing ingredients until the mixture is smooth and emulsified. It will thicken up beautifully. Once smooth, stir in 1/4 cup of finely chopped fresh dill fronds and 1/4 cup of finely chopped fresh parsley. The fresh herbs are crucial for that vibrant, herbaceous flavor. Give it one final stir, and taste to adjust seasoning if needed. You might want a little more lemon juice for tang, or a pinch more salt. This dressing is fantastic on salads, as a dip for vegetables, or even drizzled over roasted chicken. It should have a lovely creamy consistency with flecks of green herbs throughout.

Assembling Your Masterpiece

Finally, it’s time to bring everything together. Start by preparing your salad base. I love using a generous bed of mixed greens, but feel free to use your favorite. Add any additional salad components you enjoy – perhaps some sweet cherry tomatoes, thinly sliced red onion for a bit of bite, crunchy cucumber slices, or some corn kernels for sweetness. Arrange the rested BBQ chicken skewers on top of the salad greens. You can either serve the skewers whole, allowing everyone to pull the chicken off themselves, or carefully slide the cooked chicken off the skewers and scatter the pieces over the salad. Drizzle the creamy dill dressing generously over the entire salad. The cool, tangy dressing is the perfect contrast to the warm, sweet BBQ chicken. Serve immediately and enjoy every delicious bite!

Conclusion:

I hope you’ve enjoyed learning how to make this fantastic BBQ Chicken Skewer Salad! It’s a truly versatile and incredibly satisfying dish that’s perfect for everything from a weeknight dinner to a casual backyard gathering. The smoky, sweet BBQ chicken skewers, when paired with the crisp, fresh salad components, create a delightful explosion of flavors and textures. It’s a healthy yet hearty option that’s guaranteed to please everyone.

For serving suggestions, I love to present this BBQ Chicken Skewer Salad with a generous dollop of ranch dressing or a tangy lime vinaigrette. It also pairs wonderfully with some grilled corn on the cob or a side of potato salad for a more substantial meal. Don’t be afraid to get creative with variations! You can easily swap out the chicken for shrimp or firm tofu, add in your favorite grilled vegetables like bell peppers and zucchini, or introduce different greens like spinach or knon-alcoholic ale.

I truly encourage you to give this recipe a try. It’s surprisingly simple to prepare and the results are absolutely delicious. Let me know how yours turns out!

Frequently Asked Questions:

Q: Can I make the BBQ chicken skewers ahead of time?

A: Absolutely! You can marinate and even grill the chicken skewers a day in advance. Store them in an airtight container in the refrigerator and then gently reheat them before adding them to your salad. This makes assembly on the day of serving a breeze.

Q: What if I don’t have a grill?

A: No problem at all! You can easily pan-sear the marinated chicken pieces in a hot skillet until cooked through and nicely browned, or even bake them in the oven on a baking sheet at around 400°F (200°C) for 15-20 minutes, flipping halfway through. They’ll still be wonderfully flavorful for your BBQ Chicken Skewer Salad.

Q: How can I make this salad spicier?

A: To add a kick, you can incorporate a pinch of cayenne pepper into your BBQ sauce or marinade. You could also add some thinly sliced jalapeños or a dash of your favorite hot sauce to the salad itself. Enjoy your customized BBQ Chicken Skewer Salad!

BBQ Chicken Skewer Salad

A refreshing salad featuring smoky BBQ chicken skewers with a creamy, herb-infused dressing.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce, (divided)
• 8 (6-inch) wooden skewers, (pre-soaked)
• 1 cup avocado oil
• 1 large egg
• 1/2 cup unsweetened full fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red grape juice vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 garlic cloves, (minced)
• 1/4 cup finely chopped fresh dill fronds
• 1/4 cup finely chopped fresh parsley

Instructions

1. Step 1
   Cut chicken breasts into 1-inch cubes. Toss with 3 tablespoons avocado oil and 1 teaspoon kosher salt. Thread chicken onto pre-soaked skewers.
2. Step 2
   Grill or broil skewers for 8-10 minutes, turning occasionally, until cooked through. Brush with 1 cup of BBQ sauce during the last 2 minutes of cooking.
3. Step 3
   While skewers cook, prepare the dressing. In a blender, combine 1 cup avocado oil, 1 large egg, 1/2 cup unsweetened full fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red grape juice vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves.
4. Step 4
   Blend dressing until smooth and creamy. Stir in 1/4 cup finely chopped fresh dill and 1/4 cup finely chopped fresh parsley.
5. Step 5
   In a large bowl, combine the grilled chicken skewers (removed from skewers) with the remaining 1 cup of BBQ sauce. Toss to coat.
6. Step 6
   Serve the BBQ chicken over a bed of mixed greens and drizzle with the herb dressing.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.