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BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad That Will Brighten Your Summer Nights

This BBQ Chicken Skewer Salad combines grilled chicken, vibrant veggies, and creamy avocado for a refreshing summer dish.
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Prep Time 20 minutes
Cook Time 18 minutes
Marinating Time 20 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skewers
  • 2 pounds Chicken Breasts cut into 1.5-inch cubes
  • 1 cup BBQ Sauce your favorite brand or homemade
  • 10 pieces Wooden Skewers pre-soaked
For the Salad
  • 4 cups Romaine Lettuce chopped
  • 1 cup Tomatoes preferably cherry
  • 1 cup Corn fresh or frozen
  • 1 can Black Beans rinsed and drained
  • 1 avocado Avocado diced
For the Dressing
  • 1 cup Light Ranch Dressing or Greek yogurt
  • 2 tablespoons Buttermilk or regular milk
  • 2 tablespoons Additional BBQ Sauce for basting

Equipment

  • Grill
  • mixing bowl
  • Skewers
  • salad bowl
  • jar

Method
 

Step-by-Step Instructions
  1. Cut the chicken breasts into 1.5-inch cubes and marinate with BBQ sauce for at least 20 minutes.
  2. Preheat your grill to medium-high heat (350-400°F) and soak wooden skewers in water for 30 minutes.
  3. Thread the marinated chicken onto soaked skewers, leaving space between pieces.
  4. Grill chicken skewers for 15-18 minutes, basting with BBQ sauce halfway through.
  5. Grill corn for 10-12 minutes until charred, then cool and cut off kernels.
  6. Prepare the dressing by combining ranch dressing, buttermilk, and BBQ sauce in a jar; shake well.
  7. In a large salad bowl, combine lettuce, dressing, and top with tomatoes, black beans, avocado, and skewers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 30IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to 2 days. Keep dressing separate until ready to eat.

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