Why You’ll Love This Recipe

I love this salad because it turns classic barbecue into something lighter and more refreshing. The juicy chicken skewers add just the right amount of smoky flavor, while the crisp greens and veggies bring crunch and freshness. It’s filling enough to be a main dish, and I can customize it endlessly based on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken skewers:

• Boneless, skinless chicken breasts or thighs, cut into chunks

• BBQ sauce (my favorite is smoky or honey BBQ)

• Olive oil

• Salt and pepper

• Wooden or metal skewers

For the salad:

• Mixed salad greens (like romaine, arugula, or spinach)

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Avocado, sliced

• Corn kernels (fresh, grilled, or canned)

• Shredded cheddar or crumbled feta (optional)

For the dressing:

• Olive oil

• Fresh lime juice or apple cider vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

directions

1. I soak wooden skewers in water for 30 minutes if I’m using them, then preheat the grill to medium-high.

2. I toss the chicken pieces with olive oil, salt, pepper, and a few tablespoons of BBQ sauce.

3. I thread the chicken onto skewers and grill them for 10–12 minutes, turning occasionally and brushing with extra BBQ sauce until cooked through and caramelized.

4. While the chicken cooks, I prep the salad ingredients and toss them together in a large bowl.

5. In a small jar or bowl, I whisk the dressing ingredients until smooth and well combined.

6. Once the chicken is done, I remove it from the skewers and place it over the salad (or serve the skewers right on top).

7. I drizzle the salad with dressing and serve immediately.

Servings and timing

This recipe serves 4 and takes about 35–40 minutes total, including prep and grilling time. It’s a perfect lunch or dinner for sunny days when I want something hearty but fresh.

Variations

• I swap chicken for grilled shrimp, steak, or tofu depending on what I’m in the mood for.

• For extra crunch, I add tortilla strips or roasted chickpeas.

• I sometimes use a creamy ranch or chipotle dressing instead of vinaigrette.

• To make it more filling, I add cooked quinoa or black beans to the mix.

storage/reheating

If I’m making this ahead, I store the salad and chicken separately. The grilled chicken keeps in the fridge for up to 3 days and reheats well in a skillet or microwave. I add the dressing just before serving so the greens stay crisp.

FAQs

Can I bake the chicken instead of grilling it?

Yes, I bake it at 400°F for about 20–25 minutes or until fully cooked, flipping halfway through.

What’s the best BBQ sauce to use?

I use whatever flavor I’m craving—smoky, spicy, or sweet. Homemade or store-bought both work great.

Can I make this salad vegetarian?

Definitely. I replace the chicken with grilled tofu, tempeh, or even roasted chickpeas for a protein-packed alternative.

How do I keep the salad from getting soggy?

I store components separately if prepping ahead and dress the salad right before serving to keep it crisp.

Is this salad good for meal prep?

Yes, I prep the veggies, grill the chicken, and keep everything in separate containers. I assemble and dress each serving when I’m ready to eat.

Conclusion

This BBQ Chicken Skewer Salad is one of those meals that feels both fresh and filling—perfect for summer lunches, weeknight dinners, or backyard gatherings. The mix of warm, smoky chicken with cool, crisp veggies and bold dressing makes every bite delicious. It’s simple, vibrant, and always a hit when I’m craving something wholesome with a little grilled flair.

BBQ Chicken Skewer Salad

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad, Main Dish, Grilling
• Method: Grill / Stovetop / Oven (alternative)
• Cuisine: American
• Diet: Gluten Free

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Description

This BBQ Chicken Skewer Salad is a vibrant, hearty meal that blends smoky grilled chicken with crisp greens, juicy veggies, and a zesty homemade dressing. Perfect for summer meals, backyard cookouts, or light yet satisfying dinners, this easy salad is as flavorful as it is colorful.

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Ingredients

For the chicken skewers:

• 1.5–2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1/2 cup BBQ sauce (smoky, sweet, or honey-style)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Wooden or metal skewers
• For the salad:
• 6 cups mixed salad greens (romaine, arugula, spinach, etc.)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1/2 cup corn kernels (fresh, grilled, or canned)
• 1/2 cup shredded cheddar or crumbled feta (optional)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp fresh lime juice or apple cider vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

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Instructions

• If using wooden skewers, soak in water for 30 minutes. Preheat grill to medium-high.
• Toss chicken chunks with olive oil, salt, pepper, and a few tablespoons of BBQ sauce.
• Thread chicken onto skewers and grill for 10–12 minutes, turning and brushing with more BBQ sauce until cooked and caramelized.
• While chicken cooks, prepare the salad ingredients and add to a large bowl.
• In a jar or bowl, whisk together all dressing ingredients until emulsified.
• Once chicken is done, remove from skewers or serve skewers whole atop salad.
• Drizzle with dressing and serve immediately.

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Notes

• Use shrimp, steak, or tofu as protein alternatives.
• Add tortilla strips, roasted chickpeas, or black beans for extra texture and protein.
• Swap vinaigrette with creamy ranch or chipotle dressing for variation.
• Add cooked quinoa to make it more filling.
• Store salad, chicken, and dressing separately if prepping ahead.