BBQ Chicken Skewer Salad (Print)
Grilled BBQ chicken skewers atop crisp summer greens with a tangy honey mustard dressing.
# Ingredient List:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 3 tbsp gluten-free BBQ sauce
04 - 1 garlic clove, minced
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Salad
08 - 5.3 oz mixed salad greens (arugula, spinach, romaine)
09 - 1 red bell pepper, diced
10 - ½ red onion, thinly sliced
11 - 3.5 oz cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 2.8 oz sweetcorn, cooked or canned and drained
→ Dressing
14 - 3 tbsp olive oil
15 - 2 tbsp apple cider vinegar
16 - 1 tbsp honey
17 - 1 tsp Dijon mustard
18 - Salt and black pepper, to taste
→ Optional Garnish
19 - Fresh cilantro or parsley, chopped
# How-To Steps:
01 - In a mixing bowl, combine chicken cubes with olive oil, BBQ sauce, minced garlic, smoked paprika, salt, and black pepper. Toss until evenly coated and let marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto 4 skewers, distributing evenly.
03 - Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is fully cooked through with slight charring on the edges.
04 - While the chicken grills, combine the mixed greens, diced red bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and drained sweetcorn in a large salad bowl.
05 - Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until fully emulsified. Season with salt and pepper to taste. Drizzle over the salad and toss gently to coat.
06 - Divide the dressed salad among 4 plates. Top each portion with a grilled chicken skewer and garnish with fresh cilantro or parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The BBQ marinade works its way into every corner of the chicken so each bite carries a deep, smoky sweetness that pairs beautifully with the crisp, tangy salad.
- It comes together in under forty minutes, which means you can pull this off on a weeknight without breaking a sweat.
- Everything is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip the resting time for the marinade because fifteen minutes is the absolute minimum for the flavor to actually reach the center of each piece.
- Overcooking the chicken is the fastest way to ruin this dish, so pull the skewers off the grill the moment the juices run clear and the internal temperature hits 74 degrees Celsius.
03 -
- Pat the chicken dry with a paper towel before adding the marinade so the seasonings adhere directly to the meat instead of sliding off on a layer of moisture.
- Let the grilled skewers rest for two minutes before serving so the juices redistribute through the meat instead of running out onto the plate.