Too hot to turn on the oven? This BBQ Chicken Skewer Salad is exactly what you need for a refreshing summer meal.
It is fresh, light, and full of smoky flavor. You get tender grilled chicken and crunchy vegetables in every bite. This dish makes healthy eating feel like a real treat for your family.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy summer evenings. It delivers a high-protein punch that keeps everyone full and satisfied. The homemade avocado dressing is creamy, tangy, and much healthier than store-bought options.
You will love how the sweet barbecue glaze pairs with the cool cucumber and tomatoes. It is budget-friendly and uses simple ingredients you likely already have. Plus, kids always think food on a stick is more fun to eat!
Simple Method
Making this salad is incredibly straightforward and stress-free. You simply grill the chicken while you chop your favorite fresh vegetables. The dressing comes together in seconds using a food processor or blender.
Even if you are a beginner, you can master these easy cooking steps. Using an indoor grill pan makes this doable all year round. You will have a restaurant-quality meal on the table in just 35 minutes.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and pantry staples for a balanced meal.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup sugar-free barbecue sauce
- 8 bamboo skewers, soaked in water for 20 minutes
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, sliced
- 1/4 medium red onion, thinly sliced
- 1 large ripe avocado, pitted and peeled
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Instructions
- Submerge bamboo skewers in water for at least 20 minutes to prevent charring during the cooking process.
- Place chicken cubes in a bowl and toss with 1/4 cup of the barbecue sauce until evenly coated.
- Thread chicken pieces onto the soaked skewers, approximately 5-6 pieces per skewer.
- Heat a grill or indoor grill pan to medium-high heat and lightly coat with oil.
- Grill skewers for 12-15 minutes, turning occasionally and brushing with the remaining barbecue sauce, until internal temperature reaches 165°F (74°C).
- Prepare the dressing by combining avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper in a food processor; pulse until smooth.
- Assemble the salad by layering romaine lettuce, tomatoes, cucumber, and red onion in a large serving bowl or individual containers.
- Remove chicken from skewers or place skewers directly on top of the prepared salad.
- Drizzle with the creamy avocado dressing immediately before serving.
Best Ways to Enjoy It
Serve this salad warm and fresh right off the grill. The contrast between the hot chicken and cold greens is delicious. It is perfect for a casual backyard dinner with friends.
Pair it with a side of grilled corn or a light fruit salad. For a meal prep win, pack the salad and dressing in separate containers. It makes a wonderful, filling lunch for your workday.
Storage & Reheating
Store the chicken and salad components in the refrigerator for up to 3 days. Keep the creamy avocado dressing in a tightly sealed jar to prevent browning. If the dressing thickens, stir in a teaspoon of water or lime juice.
You can enjoy the leftover chicken cold or gently reheated. To reheat, microwave the chicken for 45 seconds before adding it to the fresh greens. Do not freeze the dressed salad as the lettuce will lose its crunch.
Recipe Tips
- Always soak your bamboo skewers to prevent them from burning on the grill.
- Don’t overcook the chicken to ensure every bite stays tender and juicy.
- Use a very ripe avocado to get the smoothest dressing texture possible.
- Prep the vegetables while the chicken grills to save time in the kitchen.
- Add a squeeze of extra lime over the salad for a bright citrus finish.
- Ensure the grill is hot before adding skewers to get those beautiful char marks.
Ways to Switch It Up
- Swap chicken for shrimp or lean steak cubes for a different protein.
- Add black beans and corn for a hearty southwestern twist.
- Use dairy-free yogurt to make the dressing completely lactose-free.
- Top with crushed tortilla chips for an extra satisfying crunch.
Common Questions
Can I make this without a grill?
Yes, you can use a cast-iron grill pan on your stove. You can also bake the skewers at 400°F for about 15-20 minutes. Just ensure the chicken reaches an internal temperature of 165°F.
How do I keep the avocado dressing from turning brown?
The lime juice in the recipe helps preserve the green color. To keep it even longer, place plastic wrap directly on the surface of the dressing. This prevents air from reaching the avocado.
I hope this fresh BBQ Chicken Skewer Salad brings a little sunshine to your dinner table. It is the perfect way to enjoy a healthy, high-protein meal without any stress. Happy cooking!
— Katie Wood
BBQ Chicken Skewer Salad with Creamy Avocado Dressing
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup sugar -free barbecue sauce
- 8 bamboo skewers , soaked in water for 20 minutes
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, sliced
- 1/4 medium red onion, thinly sliced
- 1 large ripe avocado, pitted and peeled
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 clove garlic , minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Submerge bamboo skewers in water for at least 20 minutes to prevent charring during the cooking process.
- Place chicken cubes in a bowl and toss with 1/4 cup of the barbecue sauce until evenly coated.
- Thread chicken pieces onto the soaked skewers, approximately 5-6 pieces per skewer.
- Heat a grill or indoor grill pan to medium-high heat and lightly coat with oil.
- Grill skewers for 12-15 minutes, turning occasionally and brushing with the remaining barbecue sauce, until internal temperature reaches 165°F (74°C).
- Prepare the dressing by combining avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper in a food processor; pulse until smooth.
- Assemble the salad by layering romaine lettuce, tomatoes, cucumber, and red onion in a large serving bowl or individual containers.
- Remove chicken from skewers or place skewers directly on top of the prepared salad.
- Drizzle with the creamy avocado dressing immediately before serving.
