This BBQ chicken skewer salad is the recipe I reach for when I want something that feels put-together without a lot of time or effort. It packs nearly 50 grams of protein per serving, and the creamy avocado dressing my family now asks for by name makes it one of our most-requested warm weather dinners.
I started making this after my teenage daughter told me plain grilled chicken was boring but still wanted her post-workout protein. Putting the chicken on skewers changed everything at the table. The BBQ chicken skewer salad works because it layers smoky charred chicken with cool crisp greens, sweet corn, hearty black beans, and a tangy avocado dressing that ties it all together. It comes together in about 27 minutes of active cooking, making it realistic even on a busy weeknight.
One thing to do before anything else: if you are using wooden skewers, drop them into a shallow dish of water right when you start prepping. They need at least 30 minutes to soak and this step is easy to forget. Metal skewers skip this step entirely if you have them.
Table of Contents
Ingredients for BBQ Chicken Skewer Salad
I always use boneless skinless chicken breasts for this recipe because they cook evenly on skewers and stay juicy with the BBQ marinade coating. For the avocado dressing, pick an avocado that gives slightly when pressed but does not feel soft or mushy. In my experience, an overripe avocado makes the dressing taste a little flat and blends unevenly.
For the Chicken Skewers:
- 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
- 1/4 cup BBQ sauce (plus more for brushing) – I recommend a sugar-free brand for cleaner flavor without extra sweetness
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper (to taste)
For the Creamy Avocado Dressing:
- 1 large ripe avocado (pitted)
- 1/4 cup plain Greek yogurt – My preference is 2% for a creamy texture without excess fat
- 1/4 cup fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp water (or more to thin)
- 1/2 tsp garlic powder
- Salt (to taste)
For the Salad:
- 4 cups mixed greens
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup cotija cheese, crumbled (optional)
Step-by-Step Instructions
I recommend getting the skewers soaking and the dressing ingredients measured out before you turn on the heat. This recipe moves fast once the grill is hot and having everything ready makes the process smooth.
Step 1: If using wooden skewers, soak them in water for at least 30 minutes before starting. In a medium bowl, combine chicken cubes with 1/4 cup BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until every piece is fully coated with the marinade.
Step 2: Thread 4 to 5 chicken pieces onto each skewer, leaving about 1/4 inch of space between cubes. Do not pack them tightly together. Crowded pieces trap steam and the centers will not cook through properly.
Step 3: Preheat your grill or grill pan over medium-high heat. Grill the skewers for 10 to 12 minutes, turning every 3 minutes to get char marks on all sides. The chicken is done when it reaches 165°F internally and the edges show visible caramelization. Brush with extra BBQ sauce during the last minute of grilling for a glossy finish.
Step 4: While the chicken grills, blend avocado, Greek yogurt, cilantro, lime juice, water, garlic powder, and salt in a blender or food processor until completely smooth. Add water one tablespoon at a time if the dressing is too thick. It should coat the back of a spoon but drip off slowly. Taste and adjust salt or lime as needed.
Step 5: In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, and red onion. Toss gently to distribute everything evenly.
Step 6: Let the cooked chicken rest for 2 minutes on a plate before removing from skewers. This keeps the juices inside. Add the chicken to the salad bowl.
Step 7: Drizzle the avocado dressing over everything and toss gently to coat. Top with crumbled cotija cheese if using. Serve right away while the chicken is still warm.
Best Side Dishes for BBQ Chicken Skewer Salad
This salad is a complete meal on its own, but these sides work well when you are feeding a bigger group or want something extra on the table.
Cilantro Lime Rice: The mild, zesty grain complements the smoky BBQ chicken and adds satisfying complex carbs that balance the high protein content of the salad without making the meal feel heavy.
Roasted Sweet Potato Wedges: The natural sweetness of roasted sweet potato contrasts the tangy avocado dressing and adds fiber, vitamins, and a warm hearty element that rounds out the plate.
Warm Flour Tortillas: A couple of soft tortillas on the side give everyone something to scoop with. It makes the meal feel more casual and festive, which works great for backyard dinners and family gatherings.
Grilled Corn on the Cob: If the grill is already hot, throw on a few ears of corn. The smoky char echoes the BBQ flavor in the chicken and adds a sweet seasonal element that fits perfectly with summer entertaining.
Tortilla Chips with Fresh Salsa: A small bowl of crunchy chips and fresh tomato salsa adds texture contrast and keeps the whole spread feeling relaxed and crowd-friendly without any extra cooking.
How to Store Your BBQ Chicken Skewer Salad
Store the grilled chicken and salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado dressing in a small jar with plastic wrap pressed directly onto the surface of the dressing before sealing. This slows oxidation and keeps the dressing green and fresh for up to 2 days.
To reheat the chicken, a quick 2 to 3 minute warm-up in a skillet over medium heat works better than the microwave. The microwave can dry out the BBQ coating and make the chicken rubbery. Cold chicken straight from the fridge also works well if you prefer a fully cold salad.
Pro tip: if packing this BBQ chicken skewer salad for lunch, keep the dressing in a separate small container and add it right before eating. Greens that sit in dressing for hours go limp and soggy, which ruins the texture that makes this salad so satisfying.
Frequently Asked Questions
Can I cook the chicken in the oven instead of on a grill?
Yes. Bake at 400°F for 15 to 20 minutes, flipping halfway through, until the chicken reaches 165°F internally. You will not get the same char marks but the flavor is still great. Broil for the last 2 minutes if you want a little more color.
Can I make the avocado dressing ahead of time?
You can make it up to 24 hours ahead. Press plastic wrap directly onto the surface of the dressing and refrigerate in a sealed container. Stir before serving. After 2 days the color may darken slightly but the flavor stays good.
What can I use instead of cotija cheese?
Crumbled feta is the closest substitute in terms of saltiness and crumbly texture. Queso fresco also works well. To keep it dairy-free, skip the cheese entirely or add a small handful of pumpkin seeds for a satisfying crunch instead.
Conclusion
This BBQ chicken skewer salad delivers smoky flavor, nearly 50 grams of protein, and a creamy avocado dressing your whole table will enjoy. It is simple enough for a weeknight and crowd-pleasing enough for guests. Give it a try and see why it keeps coming back to our dinner rotation.
BBQ Chicken Skewer Salad with Creamy Avocado Dressing
Ingredients
Equipment
Method
- If using wooden skewers, soak them in water for at least 30 minutes before starting to prevent burning on the grill.
- 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.
- 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.
- 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.
- In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, and red onion. Toss gently to distribute evenly.
- Let cooked chicken rest 2 minutes on a plate before removing from skewers, then add to the salad bowl.
- 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.
