BBQ Chicken Skewer Salad: Summer Sunshine on a Plate! 🌞🍢
Hey there, foodie friends! Chef Jamie here, ready to share a recipe that’s basically summer in a bowl. Picture this: juicy BBQ chicken skewers fresh off the grill, piled high over a crunchy, colorful salad that’s bursting with garden-fresh vibes. This isn’t just a meal—it’s a mood booster. Whether you’re hosting a backyard bash or craving a light dinner that doesn’t skimp on flavor, this BBQ Chicken Skewer Salad is your new go-to. And hey, I’ll even spill a few chef secrets along the way to make you the MVP of your next cookout. Let’s fire up those grills (or grill pans—no judgment here) and get choppin’!
The Skewer That Started It All 🔥
This recipe takes me straight back to my childhood summers. Every Sunday, my dad would man the grill like a BBQ wizard, flipping skewers while my siblings and I raced through the garden, grabbing tomatoes, cucumbers, and whatever else looked ripe. One time, my brother tripped and “accidentally” tossed a handful of basil into the salad bowl—turns out, it was a delicious accident we still laugh about! Those skewers were legendary: slightly charred, sticky with sauce, and always the star of the picnic table. Now, I’ve added my own twist with zesty dressings and crunchy veggies, but that smoky-sweet chicken? Pure nostalgia. Trust me, one bite and you’ll taste the sunshine.
What You’ll Need 🛒
For the Skewers:
- 2 chicken breasts, cubed – Go for boneless, skinless. Thighs work too for extra juiciness!
- 2 tbsp BBQ sauce – Sweet, spicy, or smoky—pick your personality. (Pro tip: Add a splash of apple cider vinegar for tang!)
- 1 tsp olive oil – Helps the sauce cling to the chicken like a flavor hug.
- Salt & pepper – The dynamic duo of seasoning.
- Wooden skewers (soaked!) – Soak ’em in water for 20 minutes to avoid fiery surprises on the grill.
For the Salad:
- 4 cups romaine or mixed greens – Butter lettuce or spinach are great swaps.
- 1 cup cherry tomatoes, halved – They’re like little flavor bombs. No cherries? Dice a beefsteak!
- ½ cucumber, sliced – Persian cukes = zero peeling, maximum crunch.
- ¼ red onion, thinly sliced – Soak in ice water for 5 minutes if you hate the bite.
- ¼ cup corn – Fresh, grilled, or even canned (we won’t tell).
- ¼ cup shredded cheddar (optional) – Skip it for dairy-free, or go wild with feta.
- Ranch or vinaigrette – Creamy or zingy? You do you.
Let’s Get Grillin’! 🔥👨🍳
- Marinate the Chicken: Toss cubed chicken with BBQ sauce, olive oil, salt, and pepper in a bowl. Let it chill for 15–30 minutes (or overnight if you’re a planner). Chef Hack: Add a teaspoon of smoked paprika for bonus depth!
- Skewer Time: Thread the chicken onto soaked skewers—don’t overcrowd! Leave space for even cooking. Pro Tip: Alternate with veggies like bell peppers or zucchini if you’re feeling fancy.
- Grill to Glory: Fire up the grill (or a grill pan) to medium heat. Cook skewers for 10–12 minutes, turning every few minutes until they’re caramelized and reach 165°F. No thermometer? Cut into a piece—no pink = party time.
- Salad Assembly: In a large bowl, toss greens, tomatoes, cucumber, onion, corn, and cheese. Secret Move: Lightly salt the veggies as you layer them for next-level flavor.
- Plate Like a Pro: Pile the salad high, then drape those smoky skewers on top. Drizzle with dressing and maybe a sprinkle of fresh herbs (basil, cilantro—you choose!).
How to Serve It 🥗✨
Slide the chicken off the skewers onto the salad for easy eating, or leave them on for Instagram-worthy drama. Pair with grilled garlic bread or chilled lemonade, and don’t forget napkins—BBQ sauce waits for no one!
Mix It Up! 🌶️🍍
- Hawaiian Twist: Add grilled pineapple chunks and swap BBQ sauce for teriyaki.
- Vegan Vibes: Use tofu or tempeh instead of chicken, and vegan cheese.
- Spicy Kick: Mix sriracha into the BBQ sauce, or top with pickled jalapeños.
- Mediterranean Mood: Skip corn, add kalamata olives and feta, then dress with tzatziki.
- Low-Carb Love: Ditch the corn and cheese, add avocado, and use a sugar-free BBQ sauce.
Behind the Recipe 🧑🍳❤️
Fun fact: My dad once accidentally set a skewer on fire because he forgot to soak them—cue 10-year-old me “heroically” blowing it out with a water bottle. Nowadays, I’ve learned (mostly) to avoid pyrotechnics, but I still love playing with flavors. Over the years, this salad’s seen everything from mango salsa to crispy chickpeas. Make it yours, and don’t stress the small stuff—burnt edges? Call it “charred perfection.” Salad a bit wilted? Toss in extra dressing and own it. Cooking’s supposed to be fun, right?
Your Questions, Answered! 🙋♀️
- Can I bake the skewers instead? Absolutely! Bake at 400°F for 15–18 minutes. Broil the last 2 minutes for char.
- Help—my chicken’s dry! Marinate longer (up to 24 hours) and don’t overcook. Thighs are more forgiving than breasts.
- No BBQ sauce? Mix ketchup, honey, and a dash of Worcestershire. Instant hack!
- How to store leftovers? Keep skewers and salad separate. Chicken stays good for 3 days; salad? Eat it day-of for max crunch.
Nutrition Per Serving 🌱
Calories: ~350 | Protein: 32g | Carbs: 14g | Fat: 18g
(Note: Cheese and dressing will vary this!)
BBQ Chicken Skewer Salad
- Total Time: 27 minutes
- Yield: 2 1x
Ingredients
For the skewers:
2 chicken breasts, cubed
2 tbsp BBQ sauce
1 tsp olive oil
Salt & pepper to taste
Wooden skewers (soaked in water)
For the salad:
4 cups romaine or mixed greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup corn (fresh or grilled)
1/4 cup shredded cheddar cheese (optional)
Ranch or vinaigrette dressing
Instructions
In a bowl, toss chicken with BBQ sauce, olive oil, salt, and pepper. Let it marinate for 15–30 minutes.
Thread the chicken onto skewers and grill over medium heat for 10–12 minutes, turning until fully cooked.
In a large salad bowl, combine greens, tomatoes, cucumber, onion, corn, and cheese.
Place warm BBQ chicken skewers on top of the salad.
Drizzle with your favorite dressing and enjoy!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 350 per serving
- Fat: 18g per serving
- Carbohydrates: 14g per serving
- Protein: 32g per serving
