BBQ Chicken Skewer Salad (Printable Version)
Grilled BBQ chicken skewers atop crisp summer greens with a tangy honey mustard dressing. Ready in 40 minutes.
# 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 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
# Directions:
01 - In a mixing bowl, combine the 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 the skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through with light 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, and Dijon mustard in a small bowl until fully emulsified. Season with salt and black pepper to taste.
06 - Pour the dressing over the salad and toss gently to coat. Divide the salad among plates, top each with a chicken skewer, and garnish with fresh herbs if desired. Serve immediately.
# Top Tips:
01 -
- The smoky charred chicken against the cool crisp greens is the kind of contrast that makes you close your eyes on the first bite.
- That honey mustard dressing pulls every single ingredient together without overpowering anything.
- It feels like a full restaurant worthy meal but comes together in under an hour with barely any fuss.
02 -
- Soak wooden skewers in water for at least 30 minutes before grilling or they will catch fire and that personal experience was both dramatic and disappointing.
- Letting the chicken rest for two minutes off the grill before serving keeps the juices inside where they belong instead of running all over your plate.
03 -
- Pound the chicken breast to an even thickness before cubing so every piece cooks at the same rate and you never end up with some dry and some underdone.
- Warm the honey slightly before whisking it into the dressing and it will blend in seamlessly without clumping at the bottom of the bowl.