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BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad: A Smoky Summer Protein Boost

BBQ Chicken Skewer Salad is a delicious blend of grilled chicken and fresh veggies, packed with protein, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Skewers
  • 2 pounds Boneless, Skinless Chicken Breasts Use organic when possible
  • 1 cup BBQ Sauce Opt for sugar-free version for healthier choice
  • 2 tablespoons Olive Oil Helps with even cooking
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black Pepper Adjust according to taste
For the Creamy Avocado Dressing
  • 1 whole Avocado Use ripe for optimal creaminess
  • 1 cup Plain Greek Yogurt Adds creaminess along with protein
  • 0.25 cup Fresh Cilantro Optional
  • 2 tablespoons Lime Juice Brightens the dressing
  • 2 tablespoons Water Adjust for desired thickness
For the Salad Base
  • 8 ounces Mixed Greens
  • 1 cup Corn Kernels Use fresh or thawed frozen
  • 1 can Black Beans Rinse before use
  • 1 cup Cherry Tomatoes Halved
  • 0.5 small Red Onion Thinly sliced
  • 0.5 cup Cotija Cheese Optional topping

Equipment

  • Grill
  • skewers
  • Mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Soak the skewers in water for at least 30 minutes.
  2. Toss cubed chicken breasts with BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Marinate for 10 minutes.
  3. Thread marinated chicken onto skewers, leaving space between pieces.
  4. Grill skewers on medium-high heat for 10-12 minutes, turning every 3 minutes until cooked to an internal temperature of 165°F.
  5. Blend avocado, Greek yogurt, cilantro, lime juice, and water in a food processor until creamy. Adjust consistency with water as needed.
  6. Combine mixed greens, corn kernels, rinsed black beans, cherry tomatoes, and red onion in a large bowl.
  7. Once chicken is grilled, rest for 2 minutes, then slice and add to salad mixture.
  8. Drizzle creamy avocado dressing over salad, toss gently, and top with cotija cheese if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 49gFat: 25gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

This salad is perfect for meal prep; store dressing separately to keep greens crisp. Use a thermometer for accurate chicken cooking.

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