This BBQ Chicken Skewer Salad isn’t just a recipe in our household; it’s an event. The moment the grill fires up and the sweet, smoky aroma of BBQ chicken starts wafting through the air, everyone knows something delicious is on its way. My kids, who can sometimes be picky about salads, absolutely devour this one. It’s the combination of the juicy, flavorful chicken, the cool, crisp greens, the sweet corn, creamy avocado, and the satisfying crunch of tortilla strips, all tied together with a tangy ranch dressing. It’s a complete meal that feels both indulgent and surprisingly wholesome. We’ve served it at countless family gatherings, summer cookouts, and even for satisfying weeknight dinners. It’s consistently a crowd-pleaser, and the vibrant colors make it as visually appealing as it is delicious. Trust me, once you try this, it’ll become a staple in your rotation too!
Ingredients
This recipe aims for a balance of smoky, sweet, savory, and fresh flavors, with delightful textural contrasts.
For the BBQ Chicken Skewers:
- Chicken: 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- BBQ Sauce: 1 cup (240ml) of your favorite BBQ sauce (plus extra for basting and drizzling)
- Olive Oil: 2 tablespoons
- Apple Cider Vinegar: 1 tablespoon (helps tenderize and adds tang)
- Smoked Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Wooden or Metal Skewers: 8-10 (if using wooden, soak in water for at least 30 minutes)
For the Salad:
- Mixed Greens: 8 cups (approx. 200g) (e.g., romaine lettuce, spinach, arugula, or a spring mix)
- Corn: 1.5 cups (approx. 225g) (freshly grilled and cut off the cob, or frozen and thawed, or canned and drained)
- Black Beans: 1 can (15 oz / 425g), rinsed and drained
- Cherry Tomatoes: 1 pint (approx. 250g), halved or quartered
- Red Onion: 1/2 medium, thinly sliced (soak in cold water for 10 minutes to mellow flavor, if desired)
- Avocado: 1 large, ripe, diced
- Shredded Cheese: 1 cup (approx. 100g) (cheddar, Monterey Jack, or a Mexican blend works well)
- Tortilla Strips or Crushed Tortilla Chips: 1 cup, for crunch
For the Dressing (Optional, if not using extra BBQ sauce):
- Ranch Dressing: 1/2 to 3/4 cup (120-180ml), or your favorite creamy dressing
- Fresh Cilantro: 1/4 cup, chopped (for garnish and mixing into dressing if desired)
- Lime Wedges: For serving (optional)
Instructions
Follow these steps for a perfectly assembled and delicious BBQ Chicken Skewer Salad.
1. Prepare and Marinate the Chicken:
* In a medium bowl, combine the cubed chicken, 1/2 cup of the BBQ sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
* Toss thoroughly to ensure all chicken pieces are well-coated.
* Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. For best results, aim for at least 1-2 hours.
2. Prepare the Skewers and Grill:
* If using wooden skewers, ensure they have been soaking in water for at least 30 minutes to prevent them from burning on the grill.
* Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking. Don’t overcrowd them.
* Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C).
* Clean the grill grates and lightly oil them to prevent sticking.
3. Grill the Chicken Skewers:
* Place the chicken skewers on the preheated grill.
* Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks.
* During the last 5 minutes of grilling, generously baste the chicken skewers with the remaining 1/2 cup of BBQ sauce (or more, to your liking).
* Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
* Once cooked, remove the skewers from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender chicken.
4. Prepare the Salad Components (while chicken marinates or grills):
* If using fresh corn on the cob, you can grill it alongside the chicken until lightly charred, then cut the kernels off the cob.
* Wash and chop/slice all your salad vegetables: shred or tear the mixed greens, halve or quarter the cherry tomatoes, thinly slice the red onion, and dice the avocado (toss avocado with a little lime juice to prevent browning if preparing ahead).
* Rinse and drain the canned black beans thoroughly.
* Have your shredded cheese and tortilla strips ready.
5. Assemble the Salad:
* In a large salad bowl, combine the mixed greens, grilled corn kernels, black beans, cherry tomatoes, and sliced red onion.
* You can either remove the chicken from the skewers and add it to the salad bowl or serve the skewers whole on top of individual salad portions.
* Gently toss the salad ingredients together.
6. Dress and Serve:
* Just before serving, add the diced avocado and tortilla strips to the salad.
* Drizzle with ranch dressing (or your chosen dressing) and a little extra BBQ sauce if desired. Toss gently to coat, or serve the dressing on the side for individuals to add as they please.
* Garnish with fresh chopped cilantro and serve with lime wedges on the side for an extra zing.
Nutrition Facts
- Servings: 4 large salads
- Calories per serving: Approximately 650-750 calories
Note: The nutritional information is an estimate and can vary significantly based on the specific brands of BBQ sauce and dressing used, the exact cut of chicken (breast vs. thigh), and the precise quantities of each ingredient. For instance, using chicken breast, a light BBQ sauce, and a light ranch dressing will lower the calorie count. The values provided are for a generous serving with regular ingredients. This salad is a good source of protein, fiber, and various vitamins and minerals from the fresh vegetables.
Preparation Time
Understanding the time commitment helps in planning your meal prep.
- Marinating Time: 30 minutes (minimum) to 4 hours (recommended for better flavor)
- Active Preparation Time (chopping, skewering, assembling): 25-35 minutes
- Grilling Time: 10-15 minutes
- Resting Time (for chicken): 5-10 minutes
- Total Time (excluding marinating beyond 30 mins): Approximately 40-60 minutes
- Total Time (including 2-hour marination): Approximately 2 hours 40 minutes to 3 hours
This recipe is quite flexible. You can marinate the chicken overnight to save time on the day of cooking. Vegetables can also be prepped a few hours in advance and stored in the refrigerator (except for the avocado, which is best diced just before serving).
How to Serve
This BBQ Chicken Skewer Salad is versatile and can be presented in several appealing ways:
- Family-Style Platter:
- Arrange the mixed salad base on a large platter.
- Artfully place the grilled chicken skewers on top of the greens.
- Scatter the remaining colorful toppings (corn, beans, tomatoes, onion, avocado, cheese, tortilla strips) around and over the skewers.
- Serve dressings and extra BBQ sauce in small bowls on the side.
- This makes for an impressive centerpiece for a casual dinner or BBQ.
- Individual Salad Bowls:
- Divide the mixed greens among individual bowls.
- Top each bowl with a portion of the corn, black beans, tomatoes, red onion, and avocado.
- Place 1-2 chicken skewers on top of each salad, or remove the chicken from the skewers and scatter the pieces over the salad.
- Sprinkle with shredded cheese and tortilla strips.
- Allow individuals to add their desired amount of dressing.
- This is great for portion control and personalized dressing preferences.
- Deconstructed Salad Bar:
- Set up a “salad bar” with bowls of each component: mixed greens, cooked chicken (either on skewers or removed and in a bowl), corn, beans, tomatoes, onions, avocado, cheese, tortilla strips, and dressings.
- This is perfect for gatherings where guests have different dietary preferences or restrictions, allowing everyone to build their own perfect salad.
- Serving Suggestions & Pairings:
- Garnish generously: Freshly chopped cilantro adds a burst of freshness. A sprinkle of smoked paprika over the finished salad can also enhance its visual appeal and smoky flavor.
- Side of bread: Serve with warm cornbread muffins, grilled garlic bread, or crusty rolls to soak up any extra dressing or BBQ sauce.
- Refreshing beverages: Pair with iced tea, lemonade, a crisp lager, or a light-bodied white wine like Sauvignon Blanc.
- For a heartier meal: While this salad is quite filling, you could offer a side of grilled sweet potato wedges or a light coleslaw if you’re feeding a very hungry crowd.
- Make it a wrap: Leftover salad (with chicken removed from skewers) can be easily turned into delicious wraps for lunch the next day.
Additional Tips
Enhance your BBQ Chicken Skewer Salad experience with these helpful tips:
- Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Overcooked chicken will be dry and tough. Remember that chicken will continue to cook slightly after being removed from the heat, so aim to pull it off just as it hits the target temperature.
- Soak Wooden Skewers Properly: If using wooden or bamboo skewers, soak them in water for at least 30 minutes, or even longer (up to a few hours). This prevents them from charring too quickly or catching fire on the grill. For extra flavor, you can even soak them in fruit juice or beer.
- Customize Your Salad Veggies: Feel free to add or substitute vegetables based on your preference or what’s in season. Bell peppers (red, yellow, or orange, sliced or diced), cucumbers, shredded carrots, or even grilled pineapple chunks can be delicious additions.
- Dressing Strategy: To prevent the salad from becoming soggy, especially if making it slightly ahead or expecting leftovers, either dress the salad just before serving or serve the dressing on the side. This allows everyone to add their preferred amount and keeps the greens crisp.
- Spice it Up or Sweeten it Down: Adjust the BBQ sauce to your taste. If you like it spicier, choose a hot BBQ sauce or add a pinch of cayenne pepper to the marinade. If you prefer it less sweet, look for BBQ sauces with lower sugar content or make your own to control the sweetness. Adding a dash of hot sauce to your ranch dressing can also give it a nice kick.
FAQ Section
Q1: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great choice for skewers as they tend to be more forgiving and stay juicier than chicken breasts due to their higher fat content. The cooking time might be slightly longer, so always cook to an internal temperature of 165°F (74°C).
Q2: What if I don’t have an outdoor grill? Can I cook the chicken skewers another way?
A: Yes, definitely. You can use an indoor grill pan on the stovetop for a similar charred effect. Alternatively, you can bake the chicken skewers in the oven: preheat to 400°F (200°C), place skewers on a baking sheet lined with parchment paper, and bake for 18-25 minutes, turning halfway and basting with BBQ sauce during the last 5-10 minutes. You can also broil them for a few minutes at the end to get some char.
Q3: How long can I store leftover BBQ Chicken Skewer Salad?
A: It’s best to store the components separately if possible. Cooked chicken can be stored in an airtight container in the refrigerator for 3-4 days. The undressed salad components (greens, veggies) can also be stored for 2-3 days. If the salad is already dressed, it’s best consumed within 24 hours as the greens will wilt. Avocado will brown, so it’s always best added fresh.
Q4: Can I make this recipe vegetarian or vegan?
A: Yes, with a few modifications. For a vegetarian version, substitute the chicken with firm tofu cubes, halloumi cheese, or large mushroom caps (like Portobello, quartered). Marinate and grill them just like the chicken. Ensure your BBQ sauce is vegetarian. For a vegan version, use tofu or mushrooms, ensure the BBQ sauce is vegan (many are, but check for honey or animal-derived ingredients), use a vegan shredded cheese alternative (or omit), and choose a vegan ranch dressing or make a simple vinaigrette.
Q5: What’s the best type of BBQ sauce to use for this recipe?
A: The “best” BBQ sauce is highly subjective and depends on your personal preference! A classic smoky and sweet Kansas City-style sauce works wonderfully. A tangy Carolina-style sauce would also be delicious. Texas-style sauces tend to be more savory and peppery. Feel free to use your favorite store-bought brand or even a homemade BBQ sauce. Consider the flavor profile you enjoy most – whether it’s sweet, tangy, smoky, or spicy.
