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BBQ Chicken Skewer Salad with Creamy Avocado Dressing

BBQ Chicken Skewer Salad with Creamy Avocado Dressing

Smoky grilled BBQ chicken skewers served over fresh mixed greens with corn, black beans, cherry tomatoes, and a creamy homemade avocado Greek yogurt dressing. Nearly 50 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Soak Time if using wooden skewers 30 minutes
Total Time 27 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, BBQ
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 0.25 cup BBQ sauce plus more for brushing, sugar-free recommended
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder for chicken
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 1 large ripe avocado pitted, for dressing
  • 0.25 cup plain Greek yogurt 2% preferred, for dressing
  • 0.25 cup fresh cilantro for dressing
  • 2 tbsp fresh lime juice for dressing
  • 1 tbsp water or more to thin dressing to pourable consistency
  • 0.5 tsp garlic powder for dressing
  • salt to taste for dressing
  • 4 cups mixed greens
  • 1 cup corn kernels fresh or frozen, thawed
  • 0.5 cup black beans rinsed and drained
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.25 cup cotija cheese crumbled, optional

Equipment

  • Grill or grill pan
  • Wooden or metal skewers
  • Blender or food processor
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes before starting to prevent burning on the grill.
  2. In a medium bowl, combine chicken cubes with BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until every piece is fully coated. Thread 4 to 5 chicken pieces onto each skewer leaving about 1/4 inch between cubes.
  3. Preheat grill or grill pan over medium-high heat. Grill skewers for 10 to 12 minutes, turning every 3 minutes, until chicken reaches 165°F internally and shows char marks on all sides. Brush with extra BBQ sauce during the last minute of grilling.
  4. While chicken grills, blend avocado, Greek yogurt, cilantro, lime juice, water, garlic powder, and salt until completely smooth. Add water one tablespoon at a time if needed. Dressing should coat the back of a spoon but drip off slowly. Taste and adjust salt or lime as needed.
  5. In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, and red onion. Toss gently to distribute evenly.
  6. Let cooked chicken rest 2 minutes on a plate before removing from skewers, then add to the salad bowl.
  7. Drizzle avocado dressing over the salad and toss gently to coat. Top with crumbled cotija cheese if using. Serve immediately while chicken is still warm.

Notes

Soak wooden skewers 30 minutes before grilling. Total active cook time is 27 minutes. Soak time is passive and can run while you prep ingredients. Store chicken and salad components separately for up to 3 days. Press plastic wrap directly onto dressing surface before refrigerating to prevent browning. Dressing keeps up to 2 days. Oven alternative: bake at 400°F for 15 to 20 minutes flipping halfway, broil last 2 minutes for color.