BBQ Chicken Skewer Salad

This BBQ Chicken Skewer Salad is a fresh and flavorful twist on a classic backyard favorite. Juicy grilled chicken skewers glazed with smoky barbecue sauce are served over a crisp, colorful bed of greens, veggies, and optional toppings for a vibrant meal that feels both light and satisfying.

Why You’ll Love This Recipe

I love how this salad takes everything I enjoy about summer grilling — the char, the tangy sauce, and the bold flavors — and balances it with cool, crunchy vegetables. It’s a great way to eat lighter without sacrificing taste, and it’s easy to prep ahead or customize with what I have in the fridge. Whether I serve it as a main dish or a hearty side, it always hits the spot.

ingredients

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

For the chicken skewers:

• Boneless, skinless chicken breasts or thighs, cut into chunks

• Olive oil

• Salt and black pepper

• Garlic powder

• Smoked paprika

• Barbecue sauce (my favorite brand or homemade)

• Wooden or metal skewers

For the salad base:

• Mixed greens (romaine, spinach, arugula, or a blend)

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Corn kernels (grilled, fresh, or canned)

• Avocado, diced

• Shredded cheese (cheddar or Monterey Jack work great)

• Optional: black beans, tortilla strips, or jalapeños

For the dressing:

• Ranch dressing, BBQ ranch, or a drizzle of extra BBQ sauce mixed with olive oil and lime juice

directions

1. I soak wooden skewers in water (if using) and preheat the grill or grill pan to medium-high heat.

2. I toss the chicken pieces with olive oil, salt, pepper, garlic powder, and smoked paprika.

3. I thread the chicken onto skewers and grill for 3–4 minutes per side until nearly cooked through.

4. I brush the skewers generously with barbecue sauce and grill another minute or two, letting the sauce caramelize slightly. I remove them from heat and let them rest.

5. While the chicken grills, I assemble the salad base with greens, veggies, and any extra toppings I want.

6. I lay the chicken skewers over the salad or remove the chicken from the skewers and toss it in.

7. I drizzle with dressing just before serving and give everything a light toss.

Servings and timing

This recipe serves 4 and takes about 30 minutes total — 15 minutes of prep and 15 minutes of grilling.

Variations

Sometimes I use grilled shrimp or steak instead of chicken. I’ve also made a vegetarian version with BBQ-glazed tofu or portobello mushrooms. For added crunch, I top it with crispy onions or toasted pepitas. When I want a heartier meal, I add cooked quinoa or grilled sweet potatoes to the mix.

storage/reheating

I store the salad and chicken separately if making ahead. The cooked chicken keeps in the fridge for up to 3 days and reheats well in the microwave or on the stovetop. I wait to dress the salad until serving to keep it crisp. If I’ve already tossed the salad with dressing, I eat it within a day for the best texture.

FAQs

Can I bake the chicken instead of grilling?

Yes. I roast the skewers in a 400°F oven for about 15–20 minutes, brushing with BBQ sauce in the last few minutes.

What kind of BBQ sauce works best?

I like using a thick, smoky-sweet BBQ sauce, but spicy or tangy versions work great too. It’s all about what flavor I’m craving.

Can I make this salad ahead of time?

Absolutely. I prep all the components ahead and store them separately. It’s perfect for meal prep or quick lunches throughout the week.

Is this salad good cold?

Yes. The BBQ chicken tastes great cold or warm, so it’s ideal for picnics or packed lunches.

How do I keep the chicken juicy?

I don’t overcook it — I pull it off the grill just as it hits 165°F internally. Using thighs instead of breasts also helps keep the meat extra moist.

Conclusion

This BBQ Chicken Skewer Salad is a delicious way to enjoy the flavors of grilling season in a lighter, veggie-packed format. It’s colorful, customizable, and packed with smoky, tangy, crunchy goodness. Whether I’m serving it at a summer cookout or prepping lunch for the week, it’s one of those meals I come back to again and again.