BBQ Chicken Skewer Salad brings together smoky, saucy grilled chicken and crisp greens to create a vibrant meal that feels indulgent and wholesome all at once. In just one bowl: juicy chicken, crunchy veggies, creamy dressing, herbs, and that sweet‑tangy BBQ kick. Let me walk you through how Grandma Mary would’ve made this on a warm evening with love, flavor, and no fuss.

Why You’ll Love This BBQ Chicken Skewer Salad

It’s healthy without being boring lots of greens, lean chicken, and flavor.
Perfect for summer dinner (or lunch prep) grilling gives great char and brightness.
One recipe, many moods you can adapt the greens, herbs, and sauce to your tastes.
Makes excellent meal prep grilled chicken on skewers keeps well (just keep separate from the salad till serving).

Ingredients for BBQ Chicken Skewer Salad

Below are the ingredient groups. Quantities and notes come next in the instructions.

Required Ingredients (grouped)

For the Chicken & Marinade / Skewers

2 pounds boneless, skinless chicken breasts
Avocado oil
Minced garlic
Onion powder
Kosher salt
Black pepper
BBQ sauce
Wooden skewers (soaked)

For the Salad Base

Romaine lettuce (or other sturdy greens)
Corn (fresh or grilled)
Grape or cherry tomatoes
Black beans (optional)
Avocado
Fresh herbs (cilantro, basil, parsley)
Green onions

For the Dressing / Drizzle

Light oil (avocado oil or light olive oil)
Lemon juice
Vinegar (e.g. red wine vinegar)
Additional garlic / onion powder
Fresh herbs
Salt & pepper
(Optional: mayo or yogurt / coconut milk if you want creamy)

Preparation Instructions (How to Make the Salad)

Step 1: Marinate the Chicken

Cut or cube the chicken into bite‑sized pieces (≈ 1½–2 in).
In a bowl, combine avocado oil, minced garlic, onion powder, kosher salt, black pepper, and BBQ sauce.
Toss the chicken in this marinade until well coated.
Let sit at least 20 minutes (room temp), or refrigerate for several hours (or overnight) for deeper flavor. This overnight marinade boosts flavor and tenderness a trick Grandma Mary swore by in her summer barbecue dinners.

Step 2: Assemble Skewers & Preheat Grill

Pre‑soak wooden skewers in water (15–20 minutes) so they don’t burn.
Thread the marinated chicken pieces onto skewers.
Preheat your grill (or grill pan / broiler) to medium‑high heat.

Step 3: Grill Chicken & Veggies

Place the skewers on the hot grill. Cook ~3–4 minutes per side, then baste with extra BBQ sauce, and grill until cooked through with nice char.
If using corn, grill it alongside (turning every couple minutes) until tender and slightly charred, then slice off the kernels.

Step 4: Prepare the Salad Base

In a large bowl, combine your chopped romaine (or greens), tomatoes, black beans (if using), herbs, green onions, and avocado.
In a separate small bowl or jar, whisk (or shake) together the dressing ingredients oil, lemon juice, vinegar, herbs, garlic, etc.
Toss most of the dressing into the greens mixture.

Step 5: Assemble & Serve

Lay the grilled skewers over the dressed salad.
Add the corn kernels.
Drizzle any remaining dressing or extra BBQ sauce over top.
Serve family-style or plated.

Cooking Tips & Tricks

Don’t skip the marinade time even 20 minutes helps, but several hours is better.
Grill with the lid closed as much as possible to trap heat and infuse smoky flavor.
Baste lightly too much sauce too early may cause flare-ups.
If using wooden skewers, soak them well so they don’t burn.
Keep dressing separate until just before serving if prepping ahead (or dressing will wilt greens).
Use sturdy greens (like romaine, baby kale blend) so they hold up under sauce.

Grandma Mary Memory

When I was about nine, Grandma Mary assigned me the job of threading chicken onto skewers for a backyard barbecue. I did it with dramatic seriousness she always teased me, “Don’t skewer your fingers, kiddo.” One year I forgot to soak the wooden sticks, and when I grilled them they smoked and sizzled! We laughed so hard because the skewers themselves were burning before the chicken cooked. She said, “Even the stick must be treated with kindness soak it, love it, and it will do the job.” Now whenever I soak skewers, I think of her gentle scold.

Substitutions & Adaptations (for Clean Eating)

Gluten‑free / clean: use a gluten‑free BBQ sauce or homemade version.
Dairy‑free / lighter: skip creamy elements or use coconut milk / Greek yogurt in the dressing.
Lower sodium: reduce added salt, choose a low-sodium BBQ sauce, and boost flavor with herbs, citrus, or smoked paprika.
Vegetarian twist: replace chicken with grilled tofu or tempeh, or even charred chickpeas (though the skewer format is trickier).

Variations on BBQ Chicken Skewer Salad

Spicy version: Add chipotle powder, cayenne, or a hot sauce drizzle.
Sweet twist: Add pineapple chunks on skewers for a BBQ pineapple-chicken combo.
Southwest style: Add roasted peppers, corn, tortilla strips, cilantro-lime dressing.
Mediterranean version: Use more cucumber, olives, feta, with a lighter vinaigrette.

Equipment You’ll Need

Grill or grill pan (or broiler)
Wooden skewers (soaked)
Bowls / mixing bowls
Whisk or jar for dressing
Sharp knife & cutting board
Tongs for turning skewers

If you don’t have a grill, you can broil or use a stovetop grill pan just watch the heat and flip often.

Storage & Meal Prep Tips

Grill the chicken ahead of time and refrigerate (without sauce) in an airtight container.
Store the greens and veggies separately from the chicken and dressing.
Keep dressing in its own jar, shake before using.
When ready to eat, quickly toss dressing into salad, reheat skewers (or serve cold), and assemble.
Use within 2–3 days for best texture.

Nutritional Information (Estimate, per serving)

This will vary depending on amount of dressing, BBQ sauce, etc. As an example from a similar recipe: ~ 390–450 kcal, protein ~30–35 g, fat moderate (mostly from oil and avocado), carbs from beans, veggies, sauce.

Grandma Mary’s Secret Twist

She always insisted on brushing a little extra BBQ sauce diluted with lemon juice over the chicken right before serving. That splash of citrus cuts the sweetness and gives brightness. That little trick made her skewers legendary in our neighborhood.

Frequently Asked Questions

Q: Can I use thighs instead of breast?
A: Yes—you’ll get more fat and flavor with thighs, but cook carefully to avoid flare-ups and overcooking.

Q: Can I skip skewers and just grill the chicken flat?
A: Absolutely — just grill chicken pieces or strips, then slice and serve atop the salad.

Q: What if I don’t have a grill?
A: Use a grill pan or broiler, or even a cast-iron skillet you’ll lose a bit of smoky char, but flavor will still shine.

Q: Can this be made ahead?
A: Yes grill chicken ahead, keep components separate, and assemble just before serving to preserve texture.

Conclusion

This BBQ Chicken Skewer Salad is a perfect summer dinner recipe that brings together fresh greens, smoky-sweet barbecue flavor, and wholesome ingredients. Whether you’re making it for a weeknight or prepping for lunch, it’s flexible, satisfying, and full of bright contrast. Grandma Mary would’ve approved and I hope this becomes a staple in your summer recipe rotation.

Would you like a printable version (with metric conversions), or perhaps a bonus variation (e.g. Mediterranean or low-carb version)?