BBQ Chicken Skewer Salad With Herby Ranch (Printable)
Tender marinated chicken skewers grilled to perfection, served atop fresh crisp greens with tomatoes, cucumber, avocado, and creamy herby ranch dressing.
# What You’ll Need:
→ Chicken & Marinade
01 - 1 lb boneless skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp barbecue sauce
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Salad
09 - 5 oz mixed salad greens
10 - 3.5 oz cherry tomatoes, halved
11 - 1 cucumber, sliced
12 - 1 small red onion, thinly sliced
13 - 1 avocado, sliced
14 - 1.7 oz feta cheese, crumbled
→ Herby Ranch Dressing
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tbsp fresh chives, finely chopped
18 - 2 tbsp fresh parsley, finely chopped
19 - 1 tbsp fresh dill, finely chopped
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - 1/4 tsp salt
23 - 1/4 tsp black pepper
24 - 2-3 tbsp milk
# How to Prepare:
01 - Whisk together olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken cubes and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes to marinate.
02 - Combine mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, salt, and pepper in a bowl. Whisk until smooth and blended. Gradually stir in 2-3 tablespoons milk until desired consistency is reached. Refrigerate until serving.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F.
04 - Thread marinated chicken cubes onto skewers, leaving slight space between pieces for even cooking.
05 - Place skewers on preheated grill and cook for 8-9 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops light char marks.
06 - Arrange mixed greens, cherry tomatoes, cucumber, red onion, avocado, and crumbled feta on a large serving platter or divide among individual plates.
07 - Place hot grilled chicken skewers over the salad. Drizzle generously with herby ranch dressing and serve immediately while chicken is warm.
# Expert Advice:
01 -
- The warm smoky chicken against cool crisp greens creates this perfect temperature contrast that keeps every bite interesting
- That homemade ranch puts anything store bought to absolute shame and comes together in under five minutes
02 -
- Soak wooden skewers for at least 30 minutes before grilling or they will burn and fall apart mid flip
- Let the chicken rest for just a couple minutes after grilling so the juices redistribute instead of running onto your greens
03 -
- Cut all your chicken pieces the same size so they finish cooking at the exact same time
- Taste the ranch before serving and adjust the lemon juice or salt to your liking