Easy BBQ Chicken Skewer Salad with Creamy Avocado Dressing
It is 6pm on a hot July evening. You want something fresh but very filling. This BBQ chicken skewer salad delivers exactly that. It brings the grill flavor right to your table.
Summer meals should be light and easy. This recipe uses simple ingredients to create big flavors. You will love how the smoky chicken pairs with the creamy avocado dressing. It is the perfect way to end a sunny day.
Why This BBQ Chicken Skewer Salad Works
This recipe is a total winner for your next summer weeknight. It is ready in 35 minutes from start to finish. You get high protein from the chicken and healthy fats from the avocado. It keeps you full without feeling heavy.
The combination of warm grilled chicken and cold greens is magical. Kids love eating food off a stick, too. This makes it a family-friendly healthy reset that everyone actually enjoys. You can even prep the veggies earlier in the day.
Simple Method
Making this salad is incredibly simple and stress-free. You just thread the chicken, grill it, and blend your dressing. Even if you are new to grilling, you can do this. The steps are very straightforward and quick.
The dressing comes together in seconds in your blender. It creates a smooth, velvety finish for the crisp romaine. You will feel like a professional chef in your own backyard. Dinner has never looked or tasted this fresh.
Simple Ingredients
Most of these items are likely in your pantry right now. Use fresh seasonal produce for the best results.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup BBQ sauce
- 1 tablespoon olive oil
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or canned corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 ripe avocado, pitted and peeled
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat grill or grill pan to medium-high heat.
- Thread cubed chicken onto wooden or metal skewers, leaving a small space between pieces.
- Brush chicken skewers with olive oil and then coat generously with BBQ sauce.
- Place skewers on the grill and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- In a food processor or blender, combine avocado, Greek yogurt, cilantro, lime juice, garlic, salt, pepper, and water. Blend until smooth and creamy.
- In a large bowl, toss the chopped romaine, black beans, corn, cherry tomatoes, and red onion.
- Divide the salad mixture into four plates or bowls.
- Remove chicken from skewers or place skewers directly on top of the salad beds.
- Drizzle the creamy avocado dressing over each portion and serve immediately.
Best Ways to Enjoy It
Serve this in wide bowls to show off the vibrant garden colors. It looks beautiful for a casual date night on the patio. Pair it with a tall glass of iced tea or lemonade. The cold drink complements the smoky grilled chicken perfectly.
If you are serving guests, keep the dressing on the side. This allows everyone to add as much as they like. Add a few extra lime wedges for a bright citrus pop. It makes the whole meal feel like a restaurant experience.
Keep It Fresh
Store the chicken and salad separately to keep the lettuce crisp. The dressing stays fresh in the fridge for up to two days. Keep the dressing in an airtight jar to prevent browning. You can reheat the chicken quickly in a pan.
For the best texture, eat the salad immediately after tossing. If you are meal prepping for work, layer the ingredients carefully. Put the beans and corn at the bottom. Keep the lettuce on top so it stays perfectly crunchy.
Recipe Tips
- Soak wooden skewers in water for 20 minutes before using.
- Don’t crowd the chicken pieces to ensure even cooking.
- Use a meat thermometer to avoid overcooking the breast meat.
- Choose a very ripe avocado for the creamiest dressing texture.
- Brush extra BBQ sauce on during the last minute of grilling.
- Double the batch of chicken for easy lunches tomorrow.
- Add a handful of fresh summer berries for a sweet twist.
- Rinse the red onions in cold water to mellow their bite.
Easy Flavor Ideas
- Swap chicken for firm tofu for a vegetarian version.
- Add sliced jalapeños if you want a spicy kick.
- Use baby spinach instead of romaine for more nutrients.
- Swap maple syrup into the dressing for a touch of sweetness.
- Try peach BBQ sauce for a true summer flavor profile.
Common Questions
Can I make this on a stove?
Yes, you can use a cast iron grill pan. It provides those beautiful char marks indoors. Just ensure your kitchen is well-ventilated while cooking.
How do I keep the avocado dressing green?
The lime juice in this recipe helps prevent oxidation. Store it with plastic wrap touching the surface. This keeps the air out and keeps it bright.
Is this recipe good for meal prep?
It is excellent for prepping ahead of time. Just keep the warm and cold components in separate containers. Assemble right before you are ready to eat.
I hope this fresh BBQ chicken skewer salad brightens your summer evenings. Give it a try and let every bite refresh you. Happy cooking!
— Clara
Ingredients
Method
- Preheat grill or grill pan to medium-high heat.
- Thread cubed chicken onto wooden or metal skewers, leaving a small space between pieces.
- Brush chicken skewers with olive oil and then coat generously with BBQ sauce.
- Place skewers on the grill and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- In a food processor or blender, combine avocado, Greek yogurt, cilantro, lime juice, garlic, salt, pepper, and water. Blend until smooth and creamy.
- In a large bowl, toss the chopped romaine, black beans, corn, cherry tomatoes, and red onion.
- Divide the salad mixture into four plates or bowls.
- Remove chicken from skewers or place skewers directly on top of the salad beds.
- Drizzle the creamy avocado dressing over each portion and serve immediately.
