BBQ Chicken Skewer Herby Ranch (Print Version)

Tender BBQ chicken skewers over fresh crisp salad with homemade herby ranch dressing

# What You'll Need:

→ For the BBQ Chicken Skewers

01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/2 cup BBQ sauce (gluten-free if needed)
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 red onion, cut into wedges

→ For the Salad

11 - 5 oz mixed salad greens
12 - 3.5 oz cherry tomatoes, halved
13 - 1 cucumber, sliced
14 - 1 avocado, sliced
15 - 2 oz radishes, thinly sliced
16 - 3.5 oz sweetcorn kernels (fresh, canned, or thawed from frozen)

→ For the Herby Ranch Dressing

17 - 1/2 cup mayonnaise
18 - 1/4 cup Greek yogurt
19 - 2 tbsp fresh chives, finely chopped
20 - 2 tbsp fresh parsley, finely chopped
21 - 1 tbsp fresh dill, finely chopped
22 - 1 garlic clove, minced
23 - 1 tsp lemon juice
24 - 1/2 tsp salt
25 - 1/4 tsp black pepper
26 - 2-3 tbsp milk (to desired consistency)

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Thread chicken, red bell pepper, and red onion onto skewers, alternating pieces.
04 - Brush skewers with half the BBQ sauce.
05 - Grill skewers for 12-15 minutes, turning occasionally and brushing with remaining BBQ sauce during the last 5 minutes, until chicken is cooked through and slightly charred.
06 - While the chicken cooks, arrange mixed greens, cherry tomatoes, cucumber, avocado, radishes, and sweetcorn on serving plates or a large platter.
07 - Whisk together mayonnaise, Greek yogurt, chives, parsley, dill, garlic, lemon juice, salt, and pepper. Thin with milk to desired consistency.
08 - Place grilled chicken skewers on top of the salad. Drizzle with herby ranch dressing or serve on the side. Serve immediately.

# Expert Tips:

01 -
  • The contrast between warm, smoky chicken and crisp, cool vegetables hits every craving at once
  • Homemade ranch with fresh herbs makes store-bought dressing seem like a sad mistake
02 -
  • Soak wooden skewers for at least 30 minutes before grilling or they will burn and splinter
  • Let the chicken rest for a couple minutes after grilling so the juices redistribute instead of running onto your salad
03 -
  • If using wooden skewers, wrap the exposed handles in foil to prevent burning
  • Let the chicken come to room temperature for 20 minutes before grilling for more even cooking

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