BBQ Chicken Skewer Salad

This BBQ Chicken Skewer Salad features juicy grilled chicken skewers on a bed of crisp greens, vibrant veggies, and tangy dressing—balanced, flavorful, and grill-season ready. It’s perfect for a satisfying, easy-to-assemble meal.

Why You’ll Love This Recipe

I love how this salad delivers both hearty protein and fresh crunch in every bite. The smoky, saucy chicken pairs beautifully with crisp veggies and creamy dressing, making it feel like a full-on meal. It’s an all-in-one dish that’s easy to customize and perfect for cookouts or quick dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

• 2 tablespoons BBQ sauce (your favorite brand or homemade)

• 6–8 wooden or metal skewers

• 6 cups mixed salad greens (romaine, spinach, arugula)

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• ½ red onion, thinly sliced

• ½ cup corn kernels (fresh, canned, or grilled)

• ½ cup shredded cheddar or pepper jack cheese

• For the dressing:

  • 3 tablespoons mayonnaise or Greek yogurt

  • 2 tablespoons extra BBQ sauce

  • 1 tablespoon lemon or lime juice

  • Salt and pepper, to taste

directions

1. I thread the chicken pieces onto skewers and brush them with BBQ sauce.

2. I preheat a grill or grill pan over medium-high heat, then grill skewers for 8–10 minutes, turning and basting with more BBQ sauce until the chicken is cooked through and lightly charred.

3. I prepare the salad by arranging the greens in a large bowl or platter, then adding cherry tomatoes, cucumber, red onion, corn, and shredded cheese.

4. I whisk together mayonnaise (or yogurt), extra BBQ sauce, lemon juice, salt, and pepper to make a creamy, tangy dressing.

5. I place the hot skewers on top of the salad and drizzle the dressing over everything.

6. I serve immediately, sliding chicken off the skewers as guests dive in.

Servings and timing

• Servings: serves 4

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• I swap chicken for shrimp, tofu, or pork skewers using the same BBQ method.

• I add avocado slices or black beans for extra creaminess and protein.

• To make it spicy, I brush the chicken with spicy BBQ sauce or add sliced jalapeños.

• I substitute BBQ sauce with teriyaki or honey mustard glaze for a different flavor profile.

• I toss in roasted sweet potatoes or grilled bell peppers for more color and heartiness.

storage/reheating

I store leftover salad components separately: keep chicken skewers wrapped in foil in the fridge for up to 2 days, and store the salad mixture and dressing in airtight containers. To reheat, I remove chicken from skewers and warm it in a skillet or microwave before adding back to fresh greens.

FAQs

Can I make this salad ahead of time?

I can grill the chicken and prep the salad components a few hours ahead, storing them separately and assembling just before serving so everything stays crisp.

What kind of BBQ sauce works best?

I use my favorite bottled BBQ sauce—sweet or smoky varieties both work. For more depth, I brush on extra sauce while grilling.

Can this be made in an air fryer?

Yes—I cook the skewered chicken at 400 °F (200 °C) for 10–12 minutes, flipping halfway, brushing with BBQ sauce toward the end.

Is this salad gluten-free?

It is if your BBQ sauce, mayonnaise, and other ingredients are gluten-free certified. I double-check labels to be sure.

What other dressings pair well?

I enjoy ranch or chipotle dressing in place of BBQ mayo, or a simple vinaigrette of oil, vinegar, and honey for a lighter option.

Conclusion

I find this BBQ Chicken Skewer Salad to be a delightful mix of smoky, savory, and fresh flavors—all in one bowl. It’s easy, filling, and versatile, whether I’m meal-prepping, hosting friends, or grilling solo. I hope it becomes a staple at your table as much as it has at mine!

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