Description
A vibrant salad featuring smoky BBQ chicken skewers served over crisp vegetables with a creamy barbecue dressing. Perfect for a satisfying lunch or light dinner.
Ingredients
1 ½ pounds (680 g) boneless skinless chicken breast, cut into cubes
½ cup (120 ml) barbecue sauce
1 tablespoon olive oil (15 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon black pepper (2 g)
½ teaspoon salt (3 g)
6 cups (180 g) romaine lettuce, chopped
2 cups (300 g) cherry tomatoes, halved
1 large cucumber (about 250 g), diced
1 cup (150 g) corn kernels
½ red onion (75 g), thinly sliced
1 avocado (200 g), sliced
½ cup (75 g) shredded carrots
½ cup (60 g) shredded cheddar cheese
Ingredients for Dressing
½ cup (120 g) plain Greek yogurt
2 tablespoons barbecue sauce (30 ml)
1 tablespoon olive oil (15 ml)
1 tablespoon lemon juice (15 ml)
½ teaspoon garlic powder (2 g)
¼ teaspoon salt (1 g)
¼ teaspoon black pepper (1 g)
Instructions
Season chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Thread chicken onto skewers.
Grill skewers over medium-high heat for 10–12 minutes, turning occasionally.
Brush barbecue sauce on the chicken during the final minutes of grilling.
In a large bowl, combine lettuce, tomatoes, cucumber, corn, onion, and carrots.
Whisk together yogurt, barbecue sauce, olive oil, lemon juice, and seasonings to make the dressing.
Add avocado and shredded cheese to the salad.
Top with grilled chicken skewers and drizzle with dressing before serving.
Notes
For extra smoky flavor, grill the corn before adding it to the salad.
Store dressing separately if preparing ahead of time.
You can substitute chicken thighs for juicier skewers.
Add quinoa or couscous to make the salad even more filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes