BBQ Chicken Skewer Salad Herby Ranch (Print Version)
Tender BBQ chicken skewers atop crisp greens with 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 Components
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 Cook:
01 - Combine olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to penetrate.
02 - Whisk together mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, salt, and pepper in a separate bowl. Gradually add milk while whisking until you reach your desired consistency. Refrigerate until serving.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread marinated chicken cubes onto skewers, leaving slight space between pieces for even cooking. Grill for 8-9 minutes per side, turning once, until internal temperature reaches 165°F and chicken develops light char marks.
05 - Arrange mixed greens as a bed on a large serving platter or individual plates. Distribute cherry tomatoes, cucumber, red onion, avocado, and feta cheese evenly across the greens.
06 - Remove chicken from skewers if desired and place hot pieces atop the salad. Drizzle generously with chilled herby ranch dressing. Serve immediately while chicken is still warm.
# Expert Advice:
01 -
- The warm chicken against cool, crisp greens creates this perfect contrast that makes every bite interesting
- Homemade ranch tastes completely different from the bottled stuff and takes literally five minutes
02 -
- Soggy greens happen when dressing sits too long, so dress right before serving or let people add their own
- Metal skewers cook chicken faster than wooden ones, so adjust your timing accordingly
03 -
- Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill
- Let the chicken rest for a couple of minutes off the heat before placing it on the salad to keep the greens from wilting