BBQ Chicken Skewer Salad: A Delicious and Healthy Summer Recipe

BBQ Chicken Skewer Salad is a delightful dish that perfectly marries the smoky flavors of grilled chicken with the freshness of crisp vegetables. As someone who loves to explore diverse culinary traditions, I find that this salad not only satisfies my taste buds but also brings a touch of summer to any meal, regardless of the season. The origins of BBQ chicken skewers can be traced back to various cultures that celebrate grilling, making this dish a beloved staple at cookouts and family gatherings.

What I adore about BBQ Chicken Skewer Salad is its incredible versatility. The tender, juicy chicken paired with vibrant veggies creates a symphony of textures and flavors that is simply irresistible. Plus, it’s a convenient option for busy weeknights or a quick lunch, as it can be prepared in advance and enjoyed cold or warm. Whether you’re a seasoned grill master or a novice in the kitchen, this BBQ Chicken Skewer Salad is sure to become a favorite in your home, just as it has in mine!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup barbecue sauce (your favorite brand)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 medium red onion, cut into wedges
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 4 cups mixed salad greens (such as romaine, spinach, and arugula)
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro or parsley for garnish

Preparing the Chicken Marinade

1. Start by cutting the chicken breasts into 1-inch cubes. This will help them cook evenly and make them easier to skewer. 2. In a large bowl, combine the barbecue sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until all the ingredients are fully incorporated. 3. Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preparing the Vegetables

4. While the chicken is marinating, prepare the vegetables. Cut the red and yellow bell peppers into bite-sized pieces, and cut the red onion into wedges. Slice the zucchini into half-moons and set all the vegetables aside. 5. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.

Assembling the Skewers

6. Once the chicken has marinated, it’s time to assemble the skewers. Take a skewer and thread a piece of chicken onto it, followed by a piece of red bell pepper, a piece of yellow bell pepper, a wedge of red onion, and a slice of zucchini. Repeat this process until the skewer is filled, leaving a little space at the ends for handling. 7. Continue this process until all the chicken and vegetables are used up. You should have about 6-8 skewers, depending on how much you fill each one.

Cooking the Skewers

8. Preheat your grill to medium-high heat. If you don’t have a grill, you can also use a grill pan on the stovetop or bake them in the oven at 400°F (200°C). 9. Once the grill is hot, place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C). 10. If you’re using a grill pan, cook the skewers for about 8-10 minutes, turning them frequently to ensure even cooking.

Preparing the Salad Base

11. While the skewers are cooking, prepare the salad base. In a large bowl, combine the mixed salad greens, cherry tomatoes, and sliced avocado. If you like, you can add some extra veggies or nuts for crunch. 12. Drizzle a little olive oil and a splash of vinegar (balsamic or apple cider works great) over the salad. Toss gently to combine, ensuring the greens are lightly coated.

Assembling the Salad

13. Once the skewers are done cooking, remove them from the grill and let them rest for a few minutes. This helps the juices redistribute and keeps the chicken moist. 14. To serve, place a generous portion of the salad mixture on each plate. Carefully remove the chicken and vegetable skewers from the sticks and place them on top of the salad. 15. If you’re using feta cheese, sprinkle it over the top of the salad for an added burst of flavor. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Serving Suggestions

16. This BBQ Chicken Skewer Salad is perfect for a light lunch or dinner. You can serve it with extra barbecue sauce on the side for dipping or drizzling. 17. If you want to make it a more filling meal, consider adding some

Conclusion:

In summary, this BBQ Chicken Skewer Salad is an absolute must-try for anyone looking to elevate their meal game. The combination of juicy, grilled chicken, fresh vegetables, and a tangy dressing creates a delightful explosion of flavors that will leave your taste buds dancing. Not only is it a delicious option for lunch or dinner, but it also makes for a fantastic dish to serve at gatherings or picnics, impressing your friends and family with minimal effort. For serving suggestions, consider pairing this salad with a side of garlic bread or some crispy tortilla chips for added crunch. You can also experiment with variations by swapping out the chicken for shrimp or tofu, or adding your favorite seasonal vegetables to keep things fresh and exciting. The beauty of this BBQ Chicken Skewer Salad is its versatility, allowing you to customize it to your liking. I wholeheartedly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation! Let’s spread the love for this BBQ Chicken Skewer Salad together. Happy cooking! Print