Description
BBQ Chicken Skewer Salad: Juicy grilled chicken, crisp greens & zesty vegetables. Perfect for a quick, satisfying, and delectable meal any day!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup (60ml) olive oil for marinade
- 3 tablespoons BBQ sauce
- 2 tablespoons honey for marinade
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt for marinade
- ¼ teaspoon black pepper
- 8–10 wooden skewers, soaked in water for 30 minutes
- 6 cups (180g) mixed salad greens
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, sliced
- 1 cup (150g) cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, sliced
- 3 tablespoons olive oil for dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey for dressing
- Salt and pepper to taste for dressing
Instructions
- In a large bowl, whisk together olive oil, BBQ sauce, honey, garlic, smoked paprika, cumin, salt, and pepper to create the marinade.
- Add chicken cubes to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high heat (approximately 400°F/200°C).
- Thread marinated chicken onto soaked wooden skewers, leaving small spaces between pieces.
- Grill chicken skewers for 10-12 minutes total, turning every 2-3 minutes until chicken reaches 165°F (74°C) internal temperature.
- While chicken cooks, arrange mixed greens on a serving platter and distribute bell peppers, cucumber, tomatoes, and red onion over the greens.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Drizzle two-thirds of the dressing over the prepared salad base.
- Arrange grilled chicken skewers on top of the salad in a fan pattern.
- Add sliced avocado, drizzle remaining dressing over chicken, and serve immediately.