BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad: A Flavorful Summer Delight

There’s something undeniably exhilarating about grilling in the summer. Recently, I came across a recipe that perfectly blends the joys of barbecuing with the freshness of a salad: the BBQ Chicken Skewer Salad. This dish is both refreshing and full of vibrant flavors, making it a fantastic choice for warm weather gatherings or a simple weeknight dinner.

The main star of this dish is cubed boneless, skinless chicken breasts, marinated in a mix of savory BBQ sauce and avocado oil. As I prepared the chicken, the aroma was deliciously tempting, hinting at the wonderful flavors to come. If you’re interested in trying this out, you can find more details in this BBQ Chicken Skewer Salad recipe that captures all the essential steps.

Ingredients You’ll Need

To make this salad truly special, gather the following ingredients:

• 2 pounds of boneless, skinless chicken breasts, cubed
• 3 tablespoons of avocado oil
• 1 teaspoon of kosher salt
• 1/2 cup of BBQ sauce
• 4 ears of corn
• 1 cup of light-tasting oil (olive or avocado)
• Optional: 1 large egg
• 1/2 cup of unsweetened full-fat coconut milk
• 2 tablespoons of lemon juice
• 2 tablespoons of red wine vinegar
• Seasonings: 1 teaspoon of kosher salt, 1 teaspoon of onion powder, 2 cloves of mashed garlic
• Fresh herbs: 1/4 cup each of chopped dill and parsley, 1/4 cup chopped fresh cilantro and basil
• 8 cups of romaine lettuce, thinly sliced
• 6 stalks of green onions, sliced (green parts only)
• 2 cups of grape tomatoes, quartered
• 15 ounces of black beans (drained and rinsed, optional)
• 1 medium avocado, diced
• Freshly cracked black pepper to taste

Preparing the Chicken and Vegetables

For the first step, marinate the chicken by mixing avocado oil, BBQ sauce, and kosher salt in a bowl. Toss the chicken cubes until they are thoroughly coated and let them sit while you prepare the other ingredients. This allows the flavors to meld beautifully.

While the chicken marinates, I love to grill the corn. Just husk the ears, place them on the grill, and rotate them every few minutes until they’re charred but still juicy. Once they’re done, you can easily slice the kernels off to add to your salad for a touch of sweetness.

Next, get your salad base ready. I usually take the ripe romaine lettuce, green onions, tomatoes, and any optional ingredients like black beans, and toss them together in a large bowl.

Putting It All Together

Now it’s time for the fun part: assembling the salad! Start by grilling the marinated chicken over medium heat until it’s fully cooked, about 8 to 10 minutes. You can skewer them for an even more appealing look. Once the chicken is ready, let it rest for a few minutes.

In a blender, combine the light oil, coconut milk, lemon juice, red wine vinegar, garlic, and seasonings to make a dressing that adds a refreshing zing to your salad.

To assemble, mix the grilled chicken and corn with your salad base. Drizzle the dressing over the top along with the fresh herbs, and gently toss everything together to combine. Adding diced avocado at the end gives the salad a creamy texture that complements the BBQ flavors perfectly.

Tips for Enhancing Your Salad

Feel free to customize the salad further based on your preferences. You could add roasted bell peppers or swap out the chicken for shrimp. Also, consider making extra BBQ chicken skewers for a main dish; they’re versatile enough to shine on their own.

Additionally, if you’re planning on leftovers, separate the dressing from the salad to prevent wilting. This way, you’ll enjoy a crisp salad even the next day. If you’re keen on learning more about this dish’s delightful variations, check out this link for additional insights: BBQ Chicken Skewer Salad tips.

Conclusion

This BBQ Chicken Skewer Salad is not just a meal; it’s an experience filled with summer flavors and vibrant colors. It’s a dish you can share at gatherings or enjoy for a healthy weeknight dinner. If you’re eager for special recipes and tips, consider checking out additional resources, like the one presented by The Defined Dish, which might inspire your next culinary adventure.

BBQ Chicken Skewer Salad

A refreshing salad that combines grilled BBQ chicken skewers with fresh vegetables and a zesty dressing, perfect for summer gatherings or a quick dinner.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Salad

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 pounds boneless, skinless chicken breasts, cubed Use fresh chicken for best results.
• 3 tablespoons avocado oil Can substitute with olive oil.
• 1 teaspoon kosher salt For marinating chicken.
• 1/2 cup BBQ sauce Choose your favorite brand.

For the Salad

• 4 ears corn Grill for sweetness.
• 8 cups romaine lettuce, thinly sliced Acts as the salad base.
• 6 stalks green onions, sliced Use the green parts only.
• 2 cups grape tomatoes, quartered Adds sweetness and color.
• 15 ounces black beans, drained and rinsed (optional) Good source of protein.
• 1 medium avocado, diced Adds creaminess to the salad.
• Freshly cracked black pepper to taste For seasoning.

For the Dressing

• 1 cup light-tasting oil (olive or avocado) Choose according to preference.
• 1/2 cup unsweetened full-fat coconut milk Provides creaminess to the dressing.
• 2 tablespoons lemon juice To add acidity.
• 2 tablespoons red wine vinegar Enhances the flavor of the dressing.
• 1 teaspoon kosher salt For seasoning the dressing.
• 1 teaspoon onion powder Gives depth to the dressing.
• 2 cloves mashed garlic Adds aroma and flavor.

For Garnish

• 1/4 cup chopped dill Provides freshness.
• 1/4 cup chopped parsley Fresh herbs enhance flavor.
• 1/4 cup chopped fresh cilantro Adds a unique taste.
• 1/4 cup chopped fresh basil Enhances the salad's aroma.

Method

 

Preparation

1. Mix avocado oil, BBQ sauce, and kosher salt in a bowl to create the marinade.
2. Toss the chicken cubes in the marinade until thoroughly coated and let them sit.
3. Husk the corn and grill it, rotating every few minutes until charred but still juicy.
4. Slice the grilled kernels off the corn and set them aside.
5. In a large bowl, toss together the romaine lettuce, green onions, grape tomatoes, and optional black beans.

Cooking

1. Grill the marinated chicken over medium heat for about 8 to 10 minutes or until fully cooked.
2. Let the chicken rest for a few minutes after grilling.

Assembly

1. In a blender, combine the light oil, coconut milk, lemon juice, red wine vinegar, garlic, and seasoning to make the dressing.
2. Mix the grilled chicken and grilled corn with the salad base in the large bowl.
3. Drizzle the dressing over the salad and add fresh herbs.
4. Gently toss everything together, and add diced avocado at the end.

Notes

Customize the salad with additional ingredients like roasted bell peppers or shrimp. Store leftover salad separately from the dressing to keep it fresh.