Description
A light and fresh salad with smoky BBQ chicken skewers over crisp greens, perfect for summer evenings.
Ingredients
Scale
- 1 pound chicken breast or thighs, cut into bite-sized chunks
- 1/2 cup BBQ sauce
- 4 cups salad greens (romaine, spring mix, or chopped kale)
- Salt and pepper, to taste
- 2 tablespoons oil (for grilling)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, sliced
- 1 cup corn (grilled or thawed)
- 1 avocado, sliced
- 1 cup black beans, rinsed
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 jalapeno, sliced (optional)
- 1 cup crushed tortilla chips or toasted nuts (for crunch)
- 1/2 cup cheese (feta or cheddar, optional)
- 1/4 cup ranch dressing or lime vinaigrette (optional)
Instructions
- Soak your skewers if they are wooden for 20 to 30 minutes in water.
- Season and skewer the chicken. Toss chicken pieces with oil, salt, and pepper. Thread onto skewers, leaving space between pieces.
- Grill the skewers over medium-high heat, turning every few minutes. Brush on BBQ sauce when chicken is almost done.
- Add more BBQ sauce near the end and flip to get a glossy layer without burning.
- Build your salad. Toss greens with veggies and toppings.
- Top the salad with the skewers or slide off chicken for easier eating.
- Finish with dressing and crunch before serving.
Notes
Store components separately for best freshness. Consume chicken within 3 to 4 days and greens within 1 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg