The BBQ Chicken Skewer Salad is not just a feast for the taste buds; it’s a vibrant celebration of colors and textures, perfect for those sultry summer evenings. Combining juicy, marinated chicken skewers with a medley of fresh vegetables, this salad is both a protein-packed lunch option and a delightful addition to your list of healthy BBQ recipes. Let’s dive into how you can bring this grilled chicken salad to life, offering a perfect balance of flavor, nutrition, and ease.

Ingredients

For the Chicken Skewers

• 1 lb chicken breast, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: Add a squeeze of lime juice for an extra tangy flavor.

For the Salad

• 4 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• Note: Opt for organic greens for a fresher taste and added nutritional benefits.

For the Tangy Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 lemon, juiced
• Salt and pepper, to taste
• Tip: Add a pinch of sugar if the dressing is too acidic for your taste.

Steps / Instructions

1. Marinate the Chicken: Combine olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and pepper in a bowl. Add chicken cubes and mix well to coat. Let it marinate for at least 30 minutes, or overnight for deeper flavor. This allows the chicken to absorb the marinade, resulting in tender, juicy skewers.
2. Prepare the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning. This step ensures the skewers stay intact and don’t char during grilling.
3. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers. Aim for a snug fit to ensure even cooking. Leave a small space between each piece to allow heat to circulate effectively.
4. Grill the Chicken: Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat while retaining its moisture.
5. Prepare the Salad: While the chicken is grilling, arrange the mixed salad greens, cherry tomatoes, cucumber slices, red onion, olives, and feta cheese in a large salad bowl. This creates a colorful, visually appealing base for your BBQ Chicken Skewer Salad.
6. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, salt, and pepper until emulsified. The mustard helps to bind the dressing and adds a subtle kick.
7. Combine and Serve: Once the chicken is cooked, remove it from the skewers and add to the salad. Drizzle the tangy dressing over the top and toss gently to combine. Ensure all ingredients are evenly coated for a balanced flavor profile.

Tips & Tricks

• Storage Tips: Store leftover salad and dressing separately in airtight containers in the refrigerator for up to two days. The salad may wilt if pre-dressed, so keep it fresh by adding dressing only before serving.
• Make-Ahead Option: Marinate the chicken and prepare the salad ingredients a day in advance to save time on the day of serving. This also allows the flavors to meld together, enhancing the overall taste.
• Common Mistakes to Avoid: Overcooking the chicken can make it dry. Use a meat thermometer to ensure it’s cooked to the right temperature. Also, avoid overdressing the salad, as this can make it soggy.
• Pro Technique: To enhance the flavors, let the salad sit with dressing for 10 minutes before serving, allowing the ingredients to absorb the dressing. This resting time deepens the taste and brings out the natural flavors of the vegetables.
• Expert Tip: For an added crunch, consider topping the salad with toasted nuts or seeds just before serving.

Variations

• Dietary Alternatives: For a vegan option, substitute chicken with marinated tofu or tempeh. Ensure your marinade is plant-based for a complete vegan dish.
• Flavor Variations: Add a pinch of cayenne pepper to the marinade for a spicy kick, or incorporate fresh basil for a Mediterranean twist. You can also try adding grilled bell peppers for additional sweetness and color.
• Ingredient Swaps: Swap feta cheese with goat cheese for a creamier texture, or use balsamic vinegar in place of red wine vinegar for a deeper flavor. Experiment with adding roasted red peppers or sun-dried tomatoes for an extra layer of taste.

Serving Suggestions

• Pairing Suggestions: This salad pairs beautifully with a crusty bread like Swirled Garlic Herb & Cheese Bread or a chilled glass of white wine. For a non-alcoholic option, consider serving with a refreshing iced tea.
• Garnishing Ideas: Sprinkle chopped fresh herbs such as parsley or dill on top for a burst of color and flavor. A light dusting of cracked black pepper also adds a subtle spice to finish the dish.
• Complementary Side Dishes: Serve alongside Creamy Garlic Parmesan Chicken Pasta for a hearty meal. Additionally, a light soup or chilled gazpacho can complement the fresh taste of the salad.

FAQ

• Can I use store-bought dressing? Yes, but homemade dressing offers a fresher taste and allows you to control the ingredients and flavors. Homemade dressings can also be adjusted to suit personal taste preferences.
• What if I don’t have a grill? You can bake the chicken in the oven at 400°F (200°C) for 20-25 minutes or until cooked through. Alternatively, pan-sear the chicken in a skillet for a crispy exterior.
• Is this salad gluten-free? Yes, as long as you ensure that all ingredients, including soy sauce, are certified gluten-free. Always double-check labels to avoid any gluten contamination.

Print

BBQ Chicken Skewer Salad

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

14 min

🔥

Calories

—

The BBQ Chicken Skewer Salad is a vibrant celebration of colors and textures, perfect for summer evenings. It combines juicy, marinated chicken skewers with fresh vegetables, making it a protein-packed lunch option and a healthy BBQ recipe.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 1 lb chicken breast, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 lemon, juiced
• Salt and pepper, to taste

Directions

1.

Combine olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and pepper in a bowl. Add chicken cubes and mix well to coat. Let it marinate for at least 30 minutes, or overnight for deeper flavor.

2.

Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.

3.

Thread the marinated chicken pieces onto the skewers, leaving small spaces between each piece.

4.

Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (74°C).

5.

While the chicken is grilling, arrange the mixed salad greens, cherry tomatoes, cucumber slices, red onion, olives, and feta cheese in a large salad bowl.

6.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, salt, and pepper until emulsified.

7.

Once the chicken is cooked, remove it from the skewers and add to the salad. Drizzle the tangy dressing over the top and toss gently to combine.