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BBQ Chicken Skewer Salad

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A hearty and refreshing salad featuring smoky barbecue-glazed chicken skewers served over crisp romaine lettuce with black beans, corn, avocado, tomatoes, cheddar cheese, and fresh cilantro. Perfect for lunch, dinner, or meal prep.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1½ pounds boneless, skinless chicken breasts, cut into cubes
  • ½ cup barbecue sauce
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Wooden or metal skewers
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 avocado, diced
  • ½ cup red onion, thinly sliced
  • 1 cup black beans, drained and rinsed
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped fresh cilantro
  • Ranch dressing or barbecue ranch dressing, for serving
  • Extra barbecue sauce, for drizzling

Instructions

  1. Soak wooden skewers in water for at least 30 minutes if not using metal skewers.
  2. In a large bowl, combine the chicken cubes with olive oil, garlic powder, paprika, salt, and black pepper.
  3. Thread the seasoned chicken pieces onto the skewers.
  4. Preheat a grill or grill pan over medium-high heat.
  5. Grill the chicken skewers for 10–12 minutes, turning occasionally, until fully cooked.
  6. During the last few minutes of grilling, brush the chicken generously with barbecue sauce.
  7. In a large serving bowl, combine the romaine lettuce, cherry tomatoes, corn, avocado, red onion, black beans, cheddar cheese, and cilantro.
  8. Arrange the grilled BBQ chicken skewers over the salad.
  9. Drizzle with ranch dressing and additional barbecue sauce before serving.

Notes

  • Chicken thighs can be substituted for extra juiciness.
  • For a spicy version, use spicy barbecue sauce or add sliced jalapeños.
  • Add tortilla strips or crushed corn chips for extra crunch.
  • Additional vegetables such as cucumbers, bell peppers, or roasted sweet potatoes work well.
  • Store chicken and salad ingredients separately for best freshness.
  • Cooked chicken can be frozen for up to 3 months.
  • Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Nutrition

Find it online: https://juliameals.com/bbq-chicken-skewer-salad/