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BBQ Chicken Skewer Salad

Grilled BBQ chicken skewers served over fresh mixed greens with vegetables and homemade BBQ ranch dressing - a healthy, protein-packed summer meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American, BBQ
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Chicken Skewers
  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 bell peppers red and yellow, cut into chunks
  • 1 large red onion cut into chunks
  • 2 zucchini sliced into rounds
  • 12-15 wooden or metal skewers
For the BBQ Marinade
  • 0.25 cup BBQ sauce
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Salad
  • 8 cups mixed greens romaine, spinach, arugula
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh or frozen, cooked
  • 0.5 cup red onion thinly sliced
  • 0.5 cup cucumber diced
  • 0.25 cup fresh cilantro chopped
For the BBQ Ranch Dressing
  • 0.33 cup Greek yogurt
  • 2 tbsp BBQ sauce
  • 1 tbsp ranch dressing mix
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2-3 tbsp milk to thin

Equipment

  • Grill or grill pan
  • Skewers (12-15)
  • Large mixing bowls
  • Meat thermometer
  • Sharp knife

Method
 

  1. In large bowl, whisk together BBQ sauce, olive oil, vinegar, brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
  2. Add cubed chicken to marinade, toss to coat evenly, cover and refrigerate 30 minutes to 4 hours.
  3. If using wooden skewers, soak in water 30 minutes. Cut vegetables into uniform chunks for even cooking.
  4. Preheat grill to medium-high heat (400°F). Clean and oil grates to prevent sticking.
  5. Thread marinated chicken alternating with vegetables onto skewers, leaving small spaces between pieces.
  6. Grill skewers 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F internal temperature.
  7. While chicken grills, whisk together Greek yogurt, BBQ sauce, ranch mix, lime juice, and honey. Add milk to desired consistency.
  8. In large serving bowl, combine mixed greens, cherry tomatoes, corn, red onion, cucumber, and cilantro.
  9. Let grilled skewers rest 5 minutes, then carefully remove chicken and vegetables from skewers.
  10. Arrange grilled chicken and vegetables over prepared salad base. Drizzle with reserved marinade.
  11. Drizzle BBQ ranch dressing over salad or serve on side. Garnish with cilantro and smoked paprika.
  12. Serve immediately while chicken is warm for best contrast of temperatures and textures.

Notes

Chicken can be marinated up to 24 hours for deeper flavor. Can be made with grill pan if outdoor grill unavailable. Store components separately for meal prep - keeps 3-4 days refrigerated.