This salad is what happens when smoky summer vibes meet your weekday dinner goals. Juicy grilled chicken skewers slathered in tangy BBQ sauce laid over crisp lettuce, sweet corn, juicy cherry tomatoes, and crunchy cucumbers—yeah, it’s a whole mood. You get the best of backyard BBQ flavor without the mess, and it all comes together in under 30 minutes. It’s hearty, healthy-ish, and fully customizable for whatever veggies you’ve got hanging out in your fridge.
Why You’ll Love It
Grilled BBQ chicken with sticky, charred edges
Cool, crunchy salad base to balance the heat
Super fast and endlessly flexible
Perfect for meal prep or casual get-togethers
Pairs great with ranch, vinaigrette, or more BBQ sauce
What You’ll Need (Serves 4)
For the Chicken Skewers:
1 lb boneless, skinless chicken breasts or thighs, cut into chunks
1/2 cup BBQ sauce (your favorite kind)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Wooden or metal skewers (if wooden, soak in water for 15 minutes)
For the Salad:
6 cups chopped romaine or mixed greens
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned)
1/2 cucumber, sliced
1/4 red onion, thinly sliced
Optional add-ins: avocado, black beans, shredded cheese, pickled jalapeños
Let’s Make It Happen
Step 1: Prep and Marinate
In a bowl, toss the chicken with olive oil, paprika, garlic powder, salt, and pepper. Add half the BBQ sauce and mix to coat. Let it marinate while you prep the salad.
Step 2: Build the Salad Base
In a large bowl or on a serving platter, arrange your greens, tomatoes, corn, cucumber, and red onion. Add any extra toppings you like—this salad is chill like that.
Step 3: Grill the Chicken
Thread the chicken onto skewers. Grill over medium-high heat for 10–12 minutes, turning occasionally, until fully cooked and slightly charred. Brush with remaining BBQ sauce during the last few minutes of cooking for extra flavor.
Step 4: Assemble and Serve
Place the hot skewers right on top of the cool salad base. Drizzle with more BBQ sauce or your favorite dressing. Serve immediately with a squeeze of lime if you’re feeling zesty.
Serving Ideas
Serve with a side of cornbread or garlic bread
Top with crushed tortilla chips for extra crunch
Add a dollop of Greek yogurt or ranch to cool the heat
Make it a wrap or bowl by slicing the chicken off the skewers and tossing everything together
Pair with iced tea, lemonade, or a crisp cider
IRL Q&A
Q: Can I use store-bought rotisserie chicken instead?
A: Absolutely. Just toss chopped chicken in BBQ sauce and skip the skewers.
Q: Don’t have a grill?
A: You can broil the skewers in the oven for 10–12 minutes, flipping halfway, or cook them on a stovetop grill pan.
Q: Can I make it vegetarian?
A: Yes! Swap chicken for grilled tofu or chickpeas tossed in BBQ seasoning.
Q: How do I store leftovers?
A: Keep the chicken and salad separate for best texture. Store in airtight containers in the fridge for up to 3 days.
BBQ Chicken Skewer Salad: Fresh Meets Smoky in Every Bite
- Total Time: ~30 minutes
Description
This salad is what happens when smoky summer vibes meet your weekday dinner goals. Juicy grilled chicken skewers slathered in tangy BBQ sauce laid over crisp lettuce, sweet corn, juicy cherry tomatoes, and crunchy cucumbers—yeah, it’s a whole mood. You get the best of backyard BBQ flavor without the mess, and it all comes together in under 30 minutes. It’s hearty, healthy-ish, and fully customizable for whatever veggies you’ve got hanging out in your fridge.
Ingredients
For the Chicken Skewers:
1 lb boneless, skinless chicken breasts or thighs, cut into chunks
1/2 cup BBQ sauce (your favorite kind)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Wooden or metal skewers (if wooden, soak in water for 15 minutes)
For the Salad:
6 cups chopped romaine or mixed greens
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned)
1/2 cucumber, sliced
1/4 red onion, thinly sliced
Optional add-ins: avocado, black beans, shredded cheese, pickled jalapeños
Instructions
Step 1: Prep and Marinate
In a bowl, toss the chicken with olive oil, paprika, garlic powder, salt, and pepper. Add half the BBQ sauce and mix to coat. Let it marinate while you prep the salad.
Step 2: Build the Salad Base
In a large bowl or on a serving platter, arrange your greens, tomatoes, corn, cucumber, and red onion. Add any extra toppings you like—this salad is chill like that.
Step 3: Grill the Chicken
Thread the chicken onto skewers. Grill over medium-high heat for 10–12 minutes, turning occasionally, until fully cooked and slightly charred. Brush with remaining BBQ sauce during the last few minutes of cooking for extra flavor.
Step 4: Assemble and Serve
Place the hot skewers right on top of the cool salad base. Drizzle with more BBQ sauce or your favorite dressing. Serve immediately with a squeeze of lime if you’re feeling zesty.
Notes
Serve with a side of cornbread or garlic bread
Top with crushed tortilla chips for extra crunch
Add a dollop of Greek yogurt or ranch to cool the heat
Make it a wrap or bowl by slicing the chicken off the skewers and tossing everything together
Pair with iced tea, lemonade, or a crisp cider
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~400 per serving
- Protein: ~30g per serving