BBQ Chicken Skewer Salad (Printable)

Grilled BBQ chicken skewers atop fresh greens with a tangy honey-mustard dressing for a satisfying summer meal.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 3 tbsp BBQ sauce (gluten-free variety if needed)
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, 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

# 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 evenly onto 4 skewers.
03 - Place skewers on the grill and cook for 12–15 minutes, turning occasionally, until the chicken is cooked through with slight charring on the edges.
04 - While the chicken grills, combine the mixed greens, diced bell pepper, sliced red onion, halved cherry tomatoes, sliced cucumber, and drained sweetcorn in a large salad bowl.
05 - Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified. Drizzle over the salad and toss gently to coat.
06 - Divide the dressed salad among serving plates. Top each portion with a grilled chicken skewer and garnish with fresh chopped herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast of smoky charred chicken against cool, crunchy greens is the kind of flavor pairing that makes you close your eyes after the first bite.
  • Everything comes together in under 40 minutes, which means less time hovering over a stove and more time outside with a cold drink.
  • It is naturally gluten free and easily adapted for vegetarian friends by simply swapping in firm tofu.
02 -
  • If you are using wooden skewers, soak them in water for at least 30 minutes or they will catch fire on the grill, which is a mistake you only make once.
  • Do not skip the resting time for the chicken after grilling, because those few minutes let the juices redistribute instead of spilling onto the plate.
  • Assemble the salad and dress it right before serving, since dressed greens wilt fast and lose the crisp texture that makes this dish special.
03 -
  • Cut all the chicken cubes the same size so they cook evenly and you do not end up with some pieces dry and others still pink inside.
  • Reserve a spoonful of the BBQ sauce to brush onto the skewers in the final minute of grilling for an extra sticky, caramelized glaze.

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