BBQ Chicken Skewer Salad (Print Version)

Grilled BBQ chicken skewers atop fresh greens with tomatoes, cucumber, avocado, and creamy herby ranch dressing.

# Ingredient List:

→ Chicken & Marinade

01 - 1 lb boneless skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp barbecue sauce (gluten-free if needed)
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper

→ Salad

09 - 5 oz mixed salad greens
10 - 3.5 oz cherry tomatoes, halved
11 - 1 cucumber, sliced
12 - 1 small red onion, thinly sliced
13 - 1 avocado, sliced
14 - 1.7 oz feta cheese, crumbled (optional)

→ Herby Ranch Dressing

15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tbsp fresh chives, finely chopped
18 - 2 tbsp fresh parsley, finely chopped
19 - 1 tbsp fresh dill, finely chopped
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - 1/4 tsp salt
23 - 1/4 tsp black pepper
24 - 2-3 tbsp milk (to desired consistency)

# Directions:

01 - Whisk together olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 15 minutes to absorb flavors.
02 - Combine mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, salt, and pepper in a separate bowl. Whisk until smooth and incorporated. Gradually add milk while stirring until reaching your preferred drizzling consistency. Refrigerate until serving.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F. If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning.
04 - Thread marinated chicken cubes onto skewers, leaving slight space between pieces for even cooking. Discard any excess marinade.
05 - Place skewers on preheated grill and cook for 8-9 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops light char marks.
06 - Spread mixed greens as a base on a large serving platter or individual plates. Arrange cherry tomatoes, cucumber, red onion, avocado, and feta cheese in sections over the greens.
07 - Place hot chicken skewers directly atop the salad arrangement. Drizzle generously with prepared herby ranch dressing. Serve immediately while chicken is warm and vegetables are crisp.

# Expert Advice:

01 -
  • The combination of hot smoky chicken against crisp cool greens creates this incredible temperature contrast that wakes up your palate
  • You get all the satisfaction of backyard barbecue without firing up the full grill or spending hours prep
  • The homemade ranch dressing is so fresh and vibrant, store bought versions will seem completely one dimensional afterward
02 -
  • Soaking wooden skewers for 30 minutes prevents them from burning and disintegrating on the grill
  • Let the chicken rest for just a couple minutes after grilling to keep those juices locked inside
  • The ranch dressing tastes significantly better after at least 30 minutes in the refrigerator
03 -
  • Pat the chicken cubes dry before marinating for better sear marks and flavor adhesion
  • Invest in good metal skewers they conduct heat better than wood and last forever
  • Let the grill get fully hot before adding the skewers for those professional looking char lines

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