Looking for a way to up your salad game without skimping on flavor? Fire up the grill and add a Barbeque Chicken Skewer to an incredibly fresh and flavorful salad.
Let’s keep it simple and delicious with this special recipe.
Ready in 30 minutes
This Barbeque Chicken Skewer and Corn Salad recipe revolves around the grill. Take your time and allow the chicken skewers, corn on the cob, and serrano peppers to collect some beautiful flame-grilled char.
Ingredients
- Chicken Breast: 2 cubed chicken breasts (makes 4 small skewers)
- Hearts of Romaine: 1 bunch per salad
- Corn on the Cob: 1-2 cobbs per salad (includes extras to eat as a side)
- Serrano Peppers: 1 pepper per salad
- Cherry Tomatoes: 5-8 halved tomatoes per salad
- Carrots: 1 shredded carrot
- Barbeque Sauce: Several tablespoons of your favorite BBQ sauce
- Cucumber: 1 sliced cucumber
- Avocados and Limes: 1/2 each, wedged, per salad
- Shredded Cheese: Several tablespoons to toss in per salad
- Cilantro: Topped, either full leaves or chopped, over each salad, to taste
Directions
Prepare Barbeque Chicken Skewer
To prepare the chicken breast, cut the chicken into cubes. The size of the cube depends on the size of the skewer that you’ll be using. Regardless, aim for the cubes to be uniform in size to ensure even cooking.
- First, prepare the skewers. Wooden skewers should be soaked in water to avoid burning while on the grill.
- Second, fill the skewers with equal amounts of cubed chicken breast.
- Third, lightly oil the chicken breast to lessen the chance of burning. This step is important for all food that is to be cooked on the grill.
- Lastly, add seasoning to the chicken breast. I recommend using salt, pepper, and your favorite barbeque spice or chili powder.
Grill the Chicken Breast Skewer, Corn on the Cob, and Serrano Peppers
- Start with heating the grill over medium-high heat.
- Next, place the chicken breast skewers, corn on the cob, and serrano peppers directly over the heat on the grill. Add the serrano peppers shortly after adding the chicken breast skewers and corn on the cob since the peppers blister quickly.
- Cook in total for about 12-15 minutes. Flip several times to cook evenly and collect a strong char across all sides.
- General cooking guidelines say to cook chicken breast to 165 degrees Fahrenheit. Carry-over cooking, which is an increase in temperature after taking meat off the direct heat, occurs – consider this accordingly.
- When the chicken breast skewers are almost finished, brush the barbeque sauce over the chicken and let the sugars caramelize the sauce.
- After the chicken is finished cooking, let the meat rest for about 5 minutes before cutting to avoid drying out the chicken.
Prepare the Barbeque Chicken Skewer Salad
Follow these steps to prepare the salad:
- First, cut the hearts of romaine lettuce down to your preferred size. I recommend cutting the lettuce into horizontal strips.
- Next, dice the cucumber into slices, quarter the cherry tomatoes, and thinly shred the carrots.
- Remove the corn kernels from the grilled corn on the cob. The easiest way to do this is to stand the corn straight up with the flat bottom firm again your cutting board. Slowly run your knife down the cob. Be careful and take your time!
- Afterwards, halve the avocado, pop out the seed, and scoop out the flesh (the green part that you eat). Cut the avocado into cubes or wedges, whichever you prefer. Salt the avocado and sprinkle with lime juice to avoid oxidization (when the green flesh turns brown).
- Toss all of the salad ingredients together and prep your serving bowls.
- Lay one or two Barbeque Chicken Skewers on top of your salad and don’t forget to include the blistered serrano peppers if you want more heat!
Looking for an appetizer? Pair with Tortilla Chips and Pico de Gallo.
