Let Me Tell You About This BBQ Chicken Skewer Salad
Okay, so this BBQ Chicken Skewer Salad is a total lifesaver when you need something that feels fancy but takes about as much effort as convincing my nephew to eat his veggies (which is to say, not much). I remember the first time I threw this together for a backyard get-together—ran out of buns for the burgers, so I just tossed the grilled chicken off the skewers onto some greens with whatever else I found in the fridge. My sister-in-law called it “unintentionally impressive.” I’ll take it. Plus, any excuse to eat with my hands a little, I’m in. Oh, and don’t worry if your skewers look a bit lopsided. Mine always do; they still taste smashing.
Why I Keep Coming Back to This Salad
I make this when I want something that *looks* like I tried, even on weeknights when I’d rather be binge-watching The Great British Bake Off. My family goes a bit wild for it because it’s got that smoky, grilled chicken hit, but also all the crunchy veg. Sometimes I’ll shred some cheese on top if I’m feeling extra (or just hungry, let’s be honest). Oh, and if you mess up the chicken a bit? Just call it ‘rustic’—problem solved.
Gathering the Good Stuff (Ingredients)
- 2 chicken breasts (I use thighs too if they’re on sale, honestly)
- BBQ sauce – about half a cup (Sweet Baby Ray’s is my go-to, but anything not too runny works. My grandmother swore by making her own, but, eh, time…)
- Mixed salad greens – a big ol’ handful, or 200g if you like weighing things
- Cherry tomatoes – a couple handfuls, halved
- Cucumber – half, chopped (I sometimes just skip this if there’s none in the fridge)
- Red onion – a quarter, sliced thin (or not, depends how much you like onion breath)
- Bell pepper – one, any color, chopped
- Olive oil – a glug (about 1 tablespoon)
- Lemon juice – a squeeze, or about half a lemon
- Salt and pepper – to taste (don’t be stingy, seriously)
- Wooden or metal skewers (If you’ve got neither, just grill the chicken pieces straight up. No one’s judging.)
- Optional: crumbled feta, fresh herbs (parsley, coriander, whatever’s left in the windowsill), or toasted seeds
How I Actually Make It (Directions)
- Soak your wooden skewers if you’re using them. I always forget this step and end up with charred tips, but hey, adds character?
- Chop the chicken into bite-sized bits. Toss them in a bowl with the BBQ sauce. You can let it marinate for 10 minutes or a whole hour—or just grill it straight away if you’re impatient like me.
- Thread the chicken onto skewers. Don’t stress if the pieces fall off, just impale them back on (gently!)
- Grill the chicken. Toss the skewers on a medium-high grill or a stovetop grill pan. Flip them every few minutes until they’re just cooked through (takes me about 8 minutes, but I tend to poke them to check). This is where I usually sneak a taste. For science.
- Assemble the salad base. Mix your greens, tomatoes, cucumber, onion, and bell pepper in a big bowl. Drizzle with olive oil, squeeze in the lemon, and toss with salt and pepper. Looks a bit chaotic at this stage, but trust me.
- Top with chicken skewers. Or, actually, I prefer to slide the chicken off the skewers for easier eating. Up to you. Sprinkle on feta, herbs, or seeds if you’re feeling it.
- Eat (preferably outside, but the sofa works, too).
Notes from My Kitchen (A.K.A. Things I Learned the Hard Way)
- If you leave the chicken marinating overnight, it gets way more tender. But I almost never remember to plan ahead.
- Don’t use too much lemon juice; once I did, and it sort of overpowered everything. Live and learn.
- I’ve tried tossing in avocado, but honestly, it mushes up too fast with the BBQ sauce. Up to you, but I prefer keeping it crisp.
Variations I’ve Played With (Some More Successful Than Others)
- Once swapped BBQ sauce for a teriyaki glaze—tasted good, but felt like the salad was a bit confused about what it wanted to be.
- Grilled pineapple chunks on the skewers? Surprisingly tasty, unless you’re anti-sweet-and-savory.
- Added grilled halloumi once for a veggie friend. Actually, not bad at all. Halloumi never disappoints.
- One time tried shredded lettuce instead of mixed greens. Regretted it; got soggy so fast. Wouldn’t recommend unless you eat it in five minutes flat.
Equipment (and Why I Don’t Stress About It)
- Grill or grill pan—but honestly, I’ve used a regular frying pan in a pinch. Still tastes good, just less smoky.
- Skewers. If you don’t have any, just chuck the chicken straight on the grill. Nobody’s cross about it.
- Mixing bowl, salad tongs—or just use clean hands. Sometimes that’s all you need.
Side note: If you want legit grill marks, check out Serious Eats’ grilling guide. They know way more than I do about the science of searing.
Storing the Salad (If It Lasts That Long)
Honestly, in my house, leftovers are a myth. But if you do have any, keep the chicken and salad separate in airtight containers in the fridge. Good for about a day or so. The chicken’s actually pretty tasty cold, too. I think this tastes better the next day, but maybe that’s just me.
How I Like to Serve It
I serve this in a big salad bowl, mostly because it looks nice and also because I hate washing extra plates. Sometimes I throw on crispy tortilla strips for crunch (my cousin thinks that’s “cheating” but he also eats ketchup with pasta, so what does he know?) It’s also great wrapped in a flatbread, like a sneaky BBQ chicken wrap.
Things I Wish I’d Known (Pro Tips)
- I once tried rushing the grilling and ended up with chicken that was, uh, more smoke than meat. Don’t do that. Medium heat, patience—it pays off.
- Letting the chicken rest for a few minutes before tossing helps keep it juicy. Otherwise, you get that sad, dry chicken. Not fun.
- Don’t over-dress the salad. Seriously, a glug of oil and a squeeze of lemon is plenty.
Actually-Asked Questions (FAQ)
- Can I use store-bought BBQ chicken? Absolutely! Saves a ton of time. Just chop it up. (Or eat straight from the packet if you’re starving. I won’t tell.)
- What if I don’t have a grill? A broiler or grill pan works fine. Or even a regular pan—just get some color on the chicken, that’s all that matters.
- Is this salad gluten-free? Yup, unless your BBQ sauce has sneaky wheat in it. I like checking Celiac.org for safe brands.
- Can I prep this ahead? Sure, just keep everything separate and toss together right before serving (otherwise you get that sad soggy salad, y’know?)
- Will the kids eat this? Probably! Mine pick out the chicken first then eat the rest if I bribe them with dessert. So, it’s a partial win.
And that’s it! If you want more salad ideas or grilling tips, I sometimes check BBC Good Food’s BBQ chicken section for inspiration (or just to drool over the photos, honestly). Anyway, let me know how you get on with this! Or if you find a BBQ sauce that actually beats my current fave—always on the hunt for the next best thing.
Ingredients
- 2 large chicken breasts, cut into 1-inch cubes
- 1/3 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons ranch or vinaigrette dressing
Instructions
-
1In a bowl, combine chicken cubes, BBQ sauce, olive oil, smoked paprika, garlic powder, and salt. Toss to coat evenly. Marinate for at least 15 minutes.
-
2Thread the marinated chicken pieces onto skewers.
-
3Preheat a grill or grill pan over medium-high heat. Grill the chicken skewers for 12-15 minutes, turning occasionally, until cooked through and slightly charred.
-
4While the chicken cooks, arrange mixed salad greens, cherry tomatoes, cucumber, and red onion on a large serving platter or individual plates.
-
5Place the grilled chicken skewers on top of the salad. Sprinkle with crumbled feta cheese and drizzle with your choice of dressing before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
