This Easy BBQ Chicken Skewer Salad is a fun and tasty meal! Juicy chicken, colorful veggies, and zesty BBQ sauce come together on a stick, making it perfect for summer days or quick dinners.
Who can resist food on a stick? It’s like a party on your plate! I love pairing it with a fresh green salad for extra crunch and flavor. Yum!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is the go-to for skewers. If you prefer, you can use chicken thighs for extra juiciness. For a vegetarian option, consider using firm tofu, mushrooms, or zucchini slices marinated in BBQ sauce.
BBQ Sauce: Choose your favorite BBQ sauce for a personal touch. Homemade sauce can be great too! For a healthier option, look for low-sugar versions, or you can simply use a mix of soy sauce, honey, and garlic for grilling.
Vegetables: Romaine lettuce is crisp and refreshing, but feel free to mix in other greens like spinach or arugula. Cherry tomatoes can be swapped for diced bell peppers or cucumbers while black beans could be replaced with chickpeas for a different flavor profile.
Avocado: Diced avocado adds creaminess. If you’re not a fan of avocado or want to save on calories, use diced cucumbers or a sprinkle of feta cheese instead.
What’s the Best Way to Grill Chicken Skewers?
Getting perfectly grilled chicken skewers is all about technique. The key is to ensure even cooking while infusing the chicken with BBQ flavor. Here are some steps to follow:
- Cut chicken into similar-sized cubes, about 1-1.5 inches, for even grilling.
- Preheat your grill to medium-high heat. This helps give those beautiful grill marks!
- Don’t overcrowd the skewers. Space out the chicken pieces slightly so they cook evenly.
- Brush chicken with oil, and season well. Basting with BBQ sauce during the last few minutes prevents burning, while still giving you that smoky flavor.
- Always check that chicken is cooked through to an internal temperature of 165°F (75°C).
Easy BBQ Chicken Skewer Salad
Ingredients You’ll Need:
For the BBQ Chicken Skewers:
- 1 lb (450g) boneless, skinless chicken breast, cut into cubes
- 1/2 cup BBQ sauce (your favorite brand or homemade)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Wooden or metal skewers
For the Salad:
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup grilled corn kernels (about 1 ear, grilled and cut off the cob)
- 1/2 avocado, diced
- 1/3 cup black beans, rinsed and drained
- Fresh cilantro leaves, for garnish
For the Dressing:
- 1/3 cup ranch dressing or a creamy cilantro-lime dressing
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation and grilling time, plus a few additional minutes to assemble the salad. In less than half an hour, you’ll have a delicious meal that’s perfect for a quick dinner or a summer gathering!
Step-by-Step Instructions:
1. Preparing the Chicken Skewers:
First, get your grill or grill pan heated up to medium-high. This ensures the chicken cooks perfectly! Now, take your cubes of chicken and thread them onto the skewers. Try to keep them evenly spaced for even cooking. Brush the chicken with olive oil and sprinkle with salt and pepper for flavor. Grill these skewers for about 5 minutes on one side, then flip them, and baste with some BBQ sauce in the last few minutes. Make sure the chicken is cooked through and has a nice char on it!
2. Grilling the Corn:
If you haven’t grilled your corn yet, now’s the time! Place the whole ear of corn on the grill and let it cook for about 8-10 minutes, turning occasionally until it’s slightly charred. Once it’s done, let it cool for a couple of minutes, then carefully cut the kernels off the cob and set aside.
3. Assembling the Salad:
In a large mixing bowl, combine your chopped romaine lettuce, halved cherry tomatoes, grilled corn kernels, diced avocado, and black beans. This mixture will add a burst of color and crunch to your salad!
4. Dressing the Salad:
Drizzle your ranch or creamy cilantro-lime dressing over the salad and toss everything gently to coat. Feel free to add some freshly ground black pepper for an extra kick!
5. Serving It Up:
Now it’s time to eat! Divide the salad among plates and place two BBQ chicken skewers on each plate. Finish it off with a sprinkle of fresh cilantro leaves for added flavor and wow factor. Dig in and enjoy your fresh, colorful, and delicious BBQ chicken skewer salad!
This recipe serves about 2-3 people, making it perfect for a quick and tasty meal that combines smoky BBQ chicken with a crisp and creamy salad packed with vibrant veggies!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for the Skewers?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water. Pat the chicken dry before seasoning and grilling for the best results.
What Other Vegetables Can I Add to the Salad?
Feel free to get creative! You can add diced bell peppers, cucumber, or even shredded carrots for extra crunch. If you have seasonal veggies on hand, toss them in for more flavor and variety!
How Do I Store Leftovers?
Store any leftover salad and chicken skewers in separate airtight containers in the refrigerator. The salad will stay fresh for about 2 days, while the skewers can last for up to 3 days. To reheat the chicken, warm it gently on a skillet or in the microwave prior to serving.
Can I Make This Salad Ahead of Time?
You can prepare the chicken skewers and grilled corn in advance and store them in the fridge. However, it’s best to assemble the salad just before serving to keep the lettuce crisp. If you want to prep ahead, you can chop the vegetables and mix the dressing, then combine everything when you’re ready to eat!
