BBQ Chicken Skewers with Southwestern Salad Recipe, Easy American Lunch in 40 Minutes
Prep: 25 min | Cook: 15 min | Total: 40 min | Serves: 4 | Difficulty: Medium
Why you will love this: The smoky, sweet chicken is perfectly balanced by the bright, zesty salad, and you get that amazing grilled flavor without a huge time commitment.
This BBQ chicken skewers with southwestern salad recipe is my go to when I want a lunch that feels like a treat but doesn’t keep me in the kitchen all day. It’s got that perfect summer vibe, you know? I actually started making it as a way to use up leftover corn from a cookout, and now it’s a regular in my rotation.
The magic is in the contrast. The chicken is all sticky and savory, and the salad is this cool, crunchy, limey thing that cuts right through it. It’s way more exciting than a basic salad with a grilled protein. If you’re looking for another lunch that feels special, my Moroccan chicken tagine is a cozy, flavor packed option for a different mood.
Key Facts About BBQ Chicken Skewers with Southwestern Salad
- This recipe takes only 40 minutes from start to finish.
- You’ll get a full meal with 30 grams of protein per serving.
- It uses 10 core ingredients for the salad and marinade.
- The chicken needs to marinate for a minimum of 15 minutes, but 30 is better.
- Soak wooden skewers for at least 30 minutes to prevent burning.
What You Need for BBQ Chicken Skewers with Southwestern Salad Recipe
- For the Chicken Skewers: 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes), 1/3 cup of your favorite BBQ sauce, 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, salt and pepper.
- For the Southwestern Salad: 1 can (15 oz) black beans (rinsed and drained), 1.5 cups fresh or thawed frozen corn kernels, 1 large red bell pepper (diced), 1/2 a red onion (finely diced), 1 large avocado (diced), 1/4 cup chopped cilantro.
- For the Dressing: 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey or maple syrup, salt and pepper.
I’m a stickler for a good instant read thermometer to make sure the chicken is perfectly cooked and juicy every single time. It takes the guesswork out of grilling.
How to Make BBQ Chicken Skewers with Southwestern Salad Recipe
Start by soaking your wooden skewers if you’re using them. Then, whisk together the BBQ sauce, olive oil, lime juice, and spices for the marinade in a bowl. Toss the chicken cubes in it and let them sit while you make the salad. This is the key to flavorful chicken.
For the salad, just dump the beans, corn, bell pepper, and red onion into a big bowl. Whisk the lime dressing ingredients in a small jar and pour most of it over the salad. Gently toss it all together. Hold off on adding the avocado until the end so it doesn’t get mushy.
Step 1: Skewer the Chicken
Thread the marinated chicken cubes onto the soaked skewers. Don’t pack them too tightly, leave a tiny gap between pieces so the heat can circulate and cook them evenly.
Step 2: Grill the Skewers
Heat your grill or grill pan to medium high. Grill the skewers for about 5-7 minutes per side, brushing with a little extra BBQ sauce in the last minute. The chicken is done when it reaches 165°F internally. This is where that thermometer saves the day.
Step 3: Finish the Salad
Fold the diced avocado and chopped cilantro into the salad. Add the last bit of dressing if it needs it. This keeps the avocado looking fresh and green.
Step 4: Serve Immediately
Plate the salad and top with two skewers per person. Drizzle any remaining juices from the grill pan over the chicken. The warm chicken with the cool salad is the best part. It’s a different vibe from, say, fluffy Japanese souffle pancakes, but just as satisfying in its own way.
Join Our Private Cooking Community
Get a new recipe every single day, cooking tips, and connect with other home cooks who love food as much as you do. A warm friendly community and I would love to see you there.
Tips for Perfect BBQ Chicken Skewers with Southwestern Salad
Don’t Skip the Soak
Soaking wooden skewers is non negotiable. I put them in a tall glass of water with a plate on top to keep them submerged. Thirty minutes minimum, or you’ll have flaming skewers and undercooked chicken. Not a good look.
Make it Ahead
You can absolutely prep the salad (minus the avocado and cilantro) and marinate the chicken in the morning. Just keep them separate in the fridge. The flavors actually get better. When you’re ready, skewer, grill, and finish the salad. It makes a hectic day so much easier. For another great make ahead lunch, my blueberry lemon ricotta pancakes are a sweet option you can reheat in a flash.
Want More Recipes Like This?
I put together 400 of my favorite recipes in one download. Chicken dinners, creamy pastas, easy cakes, quick breakfasts, and simple everyday meals the whole family actually eats. If you cook at home regularly, you will use this all the time.
Frequently Asked Questions
Can I make this in the oven?
Yes, absolutely. Bake the skewers on a parchment lined sheet pan at 400°F for 15 20 minutes, flipping halfway and brushing with sauce at the end.
How long do the leftovers keep?
Store the chicken and salad separately in airtight containers. The chicken will keep for 3 4 days, and the salad (with avocado) is best eaten within a day.
Is the salad dressing creamy?
No, this dressing is a simple, bright vinaigrette. If you want it creamy, stir a tablespoon of sour cream or Greek yogurt into the dressing ingredients.
I hope this becomes your new favorite sunny day lunch. Let me know in the comments if you try it with any fun twists.
Disclosure: This post may contain affiliate links. If you purchase through our links we may earn a small commission at no extra cost to you.
If you made this BBQ Chicken Skewers with Southwestern Salad, please leave a comment below and let me know how it turned out.
