Save This vibrant summer dish features tender cubes of chicken breast marinated in smoky barbecue sauce and spices, then grilled to juicy perfection on skewers. The charred, slightly sweet chicken contrasts beautifully with crisp mixed greens, juicy cherry tomatoes, refreshing cucumber, sharp red onion, and creamy avocado slices.
What really ties everything together is the homemade herby ranch dressing - a creamy blend of mayonnaise, sour cream, and fresh herbs like chives, parsley, and dill. Each bite delivers smoky, tangy, and refreshing flavors that make this an ideal warm-weather meal. Ready in under 45 minutes, it's perfect for weeknight dinners or casual weekend entertaining.
Last summer my sister hosted this chaotic backyard potluck where everyone brought something random, and I threw together grilled chicken on whatever skewers I could find. People went quiet for exactly three seconds after their first bites before someone yelled across the table about the sauce. Now it is the only dish requested at every family gathering, rain or shine.
I made this for my neighbor who was recovering from surgery and she texted me three days later asking for the recipe because her husband had already requested it twice. The way the smoky chicken mingles with the cool creamy dressing just works somehow.
Ingredients
- Chicken breast: Cutting into uniform cubes ensures everything cooks at the same rate so you do not end up with some pieces dry while others are underdone
- Barbecue sauce: Choose one you actually like eating plain because this flavor will shine through the final dish
- Smoked paprika: This little pinch adds that backyard barbecue flavor even if you are cooking indoors on a grill pan
- Mixed salad greens: A blend with some heartier leaves like radicchio or kale holds up better against the warm chicken than delicate spring mix
- Fresh herbs: The combination of chives, parsley, and dill is what makes the ranch sing so do not skip any of them
- Avocado: Adds creaminess that bridges the gap between the tangy dressing and smoky chicken
Instructions
- Marinate the chicken:
- Whisk together olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Toss the chicken cubes until well coated then cover and let them sit for at least 15 minutes while you prep everything else.
- Make the ranch dressing:
- In another bowl, whisk the mayonnaise and sour cream until smooth. Stir in the chopped chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Add milk one tablespoon at a time until you reach your desired consistency then pop it in the fridge to chill.
- Prep your grill:
- Get your grill or grill pan heating up to medium high. Thread those marinated chicken pieces onto skewers, leaving just a tiny bit of space between pieces so the heat can circulate.
- Grill the skewers:
- Cook for about 8 to 9 minutes per side, turning once, until the chicken is cooked through and has those gorgeous charred edges we are all after.
- Assemble the salad:
- Spread your salad greens over a large platter or individual plates. Arrange the cherry tomatoes, cucumber, red onion, avocado, and feta on top in sections so every serving gets a bit of everything.
- Bring it all together:
- Place those hot skewers right on top of the salad. Drizzle the herby ranch generously over everything and serve immediately while the chicken is still warm.
Save My daughter who swore she hated salad until she tried this combination now asks for it on her birthday. Something about picking the chicken off the skewer makes it feel fun instead of like eating something healthy.
Make Ahead Magic
You can marinate the chicken up to 24 hours in advance and the ranch keeps for five days in the fridge. Just grill the chicken fresh and assemble when you are ready to eat.
Grill Without Fear
No outdoor grill? A cast iron grill pan or even your oven broiler works beautifully. Just keep an eye on the chicken because indoor heat sources cook faster than you might expect.
Mix It Up
This salad base is incredibly forgiving and welcomes whatever makes you happy.
- Swap chicken for shrimp or steak strips
- Add grilled corn or bell peppers for extra sweetness
- Try blue cheese instead of feta for a sharper bite
Save This is the kind of meal that makes people linger at the table longer than they planned, chatting and going back for just one more bite.
Recipe FAQs
- → Can I make the chicken ahead of time?
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Yes, you can marinate the chicken up to 24 hours in advance. Store it covered in the refrigerator. The ranch dressing can also be prepared 1-2 days ahead and kept chilled.
- → What's the best way to grill the skewers?
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Preheat your grill to medium-high heat. Cook the skewers for 8-9 minutes per side until the chicken reaches an internal temperature of 165°F and develops nice char marks. Turn occasionally for even cooking.
- → Can I bake the chicken instead of grilling?
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Absolutely. Arrange the marinated chicken cubes on a baking sheet and bake at 400°F for 15-18 minutes, turning halfway through, until cooked through and slightly caramelized.
- → How do I make this dairy-free?
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Use vegan mayonnaise and dairy-free sour cream for the ranch dressing. Simply omit the feta cheese or replace it with a dairy-free alternative. The rest of the dish is naturally dairy-free.
- → What other vegetables work well in this salad?
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Grilled corn, bell peppers, zucchini, or red bell pepper add excellent flavor and color. Roasted sweet potato cubes or blanched green beans also make great additions.
- → How long will leftovers keep?
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Store components separately in airtight containers. The chicken will keep 3-4 days, vegetables 2-3 days, and dressing 5-7 days. Assemble just before serving for best texture.
