Description
A refreshing and hearty salad featuring grilled BBQ chicken skewers atop a bed of crunchy greens and vibrant summer vegetables, perfect for hot days.
Ingredients
Chicken Skewers
- 1 pound boneless skinless chicken breasts or thighs (Thighs stay juicier on the grill.)
- 1/2 cup BBQ sauce (Use your favorite brand or homemade.)
- 4-6 pieces skewers (Soak wooden skewers in water if using.)
Salad Ingredients
- 4 cups romaine or mixed greens (Chopped.)
- 1 cup cherry tomatoes (Halved.)
- 1 cup cucumber (Sliced.)
- 1 cup corn (Fresh grilled, thawed frozen, or canned.)
- 1/4 cup red onion (Chopped.)
- 1 medium avocado (Optional.)
- 1/2 cup cheese (feta, cheddar, or cotija) (For topping.)
- 1/4 cup fresh herbs (parsley, cilantro, or basil) (Chopped.)
Creamy Herb Dressing
- 1/2 cup Greek yogurt or mayo (Or half and half.)
- 1 tablespoon lemon juice
- 1 clove garlic (Small, minced.)
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- to taste salt
- splash water (To thin the dressing.)
Instructions
Prepare Chicken Skewers
- Cut chicken into bite-size chunks, about 1 to 1.5 inches.
- Toss with salt, pepper, and a little olive oil.
- Thread onto skewers, leaving a tiny bit of space between pieces.
- Grill over medium-high heat, turning every couple of minutes.
- Brush BBQ sauce on during the last few minutes of grilling.
Assemble Salad
- Start with chopped romaine or mixed greens in a large bowl.
- Add cucumber and tomatoes for crunch.
- Toss on corn, red onion, and avocado.
- Add cheese and chopped herbs, then lay BBQ chicken skewers on top.
Make Dressing
- Blend Greek yogurt or mayo with lemon juice, garlic, parsley, cilantro, and salt.
- Add water as needed to reach desired consistency.
Notes
Store chicken, salad, and dressing separately if possible to maintain freshness. Chicken lasts 3 to 4 days in the fridge, salad greens best within 1 to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Cuisine: American, Grilled