Description
A vibrant and hearty salad featuring smoky grilled BBQ chicken skewers, crisp fresh vegetables, and a creamy homemade zesty ranch dressing. Perfect for summer dinners, meal prep, or casual gatherings.
Ingredients
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2 pounds (900 g) boneless, skinless chicken breasts, cut into 1-inch cubes
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup (240 ml) barbecue sauce
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6 cups (180 g) romaine lettuce, chopped
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2 cups (300 g) cherry tomatoes, halved
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1 cup (150 g) cucumber, diced
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1 cup (150 g) sweet corn kernels
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1 red bell pepper, diced (about 1 cup / 150 g)
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½ red onion, thinly sliced (about ½ cup / 60 g)
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1 avocado, diced
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½ cup (60 g) shredded cheddar cheese
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¾ cup (180 ml) plain Greek yogurt
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¼ cup (60 ml) mayonnaise
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1 tablespoon (15 ml) fresh lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon garlic powder
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1 teaspoon dried dill
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½ teaspoon dried parsley
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½ teaspoon salt
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¼ teaspoon black pepper
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2–3 tablespoons (30–45 ml) milk
Instructions
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Toss chicken with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Thread onto skewers.
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Preheat grill to 375–400°F (190–200°C). Grill skewers for 10–12 minutes until internal temperature reaches 165°F (74°C). Brush with barbecue sauce during the last 2–3 minutes.
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Whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, dill, parsley, salt, and pepper. Add milk to thin. Chill 15 minutes.
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In a large bowl, combine romaine, tomatoes, cucumber, corn, bell pepper, red onion, avocado, and cheddar cheese.
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Top salad with grilled BBQ chicken and drizzle with zesty ranch dressing before serving.
Notes
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Soak wooden skewers in water for 30 minutes before grilling.
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Store dressing separately for best freshness.
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Add dressing just before serving to keep greens crisp.
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Chicken can be prepared up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 12 minutes