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High Protein BBQ Chicken Skewer Salad

High Protein BBQ Chicken Skewer Salad - recipe card
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Smoky, charred chicken skewers meet a crisp, fresh salad with creamy avocado and a tangy yogurt dressing. Each bite delivers a satisfying contrast of tender, caramelized chicken and crunchy vegetables, all while packing over 40 grams of protein per serving for a filling, healthy meal.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
  • 1/2 cup full-fat Greek yogurt
  • 2 tbsp olive oil
  • 3 tbsp your favorite BBQ sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 to 10 wooden skewers, soaked in water for 30 minutes
  • 6 cups romaine lettuce, chopped (about 1 large head)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (about 1 cup)
  • 1 medium avocado, sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup full-fat Greek yogurt (for dressing)
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil (for dressing)
  • 1 tbsp honey
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

  1. Prepare the marinade: In a medium mixing bowl, combine 1/2 cup Greek yogurt, 2 tbsp olive oil, 3 tbsp BBQ sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk until smooth. The yogurt acts as a tenderizer, while the paprika and BBQ sauce build a smoky, caramelized crust.
  2. Add the cubed chicken thighs to the marinade and toss well to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating deepens the flavor but avoid overnight as the yogurt can over-tenderize and make the chicken mushy.
  3. While the chicken marinates, soak 8 to 10 wooden skewers in cold water for 30 minutes. This prevents them from burning on the grill. If using metal skewers, skip this step.
  4. Prepare the grill for direct, high heat. For a gas grill, preheat all burners to high for 10 minutes, then reduce to medium-high. For a charcoal grill, light a full chimney of coals and wait until they are covered with gray ash, then spread in an even layer. Test the heat: you should be able to hold your hand 5 inches above the grate for only 2 to 3 seconds.
  5. Thread the marinated chicken onto the soaked skewers, leaving a small gap between each cube so heat circulates evenly. Press the chicken firmly but not too tightly; the pieces should feel secure but not compressed. You should get about 5 to 6 pieces per skewer.
  6. Grill the skewers over direct heat for 5 to 6 minutes per side, turning once, until the chicken is charred on the edges and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest cube. Use long-handled tongs to flip carefully to avoid tearing. If flare-ups occur, move skewers to a cooler zone of the grill temporarily.
  7. Remove the skewers to a clean plate and let rest for 5 minutes. Resting redistributes juices and ensures the chicken stays moist rather than drying out when sliced.
  8. While the chicken rests, prepare the salad: In a large serving bowl, combine the chopped romaine, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped cilantro. Toss gently to mix.
  9. Make the yogurt dressing: In a small bowl, whisk together the remaining 1/4 cup Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tbsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper until smooth and emulsified. The apple cider vinegar adds brightness to balance the smoky chicken.
  10. Drizzle the dressing over the salad and toss again to coat evenly. Divide the dressed salad among 4 plates or bowls.
  11. Slide the chicken off the skewers using a fork or your fingers. Arrange the chicken cubes on top of each salad portion. Fan the avocado slices alongside the chicken for a creamy contrast to the crunchy vegetables.
  12. Serve immediately while the chicken is still warm. If desired, garnish with extra cilantro leaves or a light squeeze of fresh lime juice. Any leftover salad (without dressing) can be stored separately for next-day lunch.

Notes

Storage: Leftover chicken can be refrigerated in an airtight container for up to 3 days. Store the salad components (veggies and dressing) separately to maintain crunch. Freezing: Cooked chicken skewers freeze well for up to 2 months. Thaw overnight in the refrigerator before slicing for salads or wraps. Reheating: For best texture, reheat chicken in a 350°F (177°C) oven for 8 to 10 minutes or in a dry skillet over medium heat for 3-4 minutes. Avoid microwaving as it will toughen the chicken. For a protein boost, add 1/4 cup crumbled feta or 1/2 cup canned chickpeas per serving.

Nutrition

Keywords: BBQ chicken skewer salad, high protein salad, grilled chicken salad, healthy chicken recipe, American salad, weeknight dinner, summer grilling, protein bowl, chicken skewers, avocado salad

Find it online: https://thehighproteinrecipes.com/high-protein-bbq-chicken-skewer-salad/