Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup of your favorite BBQ sauce (divided)
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or cilantro-lime dressing
- Wooden or metal skewers
- Olive oil, salt, and black pepper to taste
Instructions
- Start by soaking your wooden skewers in water for at least 20 minutes to prevent them from burning on the grill. While the skewers soak, cut your chicken, bell peppers, and red onions into uniform 1-inch pieces. This ensures everything cooks evenly. In a medium bowl, toss the chicken cubes with half of the BBQ sauce, a drizzle of olive oil, salt, and pepper. Let the chicken marinate for 10 minutes while you prep your salad base by chopping the romaine and rinsing the beans and corn.
- Thread the marinated chicken, peppers, and onions onto the skewers, alternating between meat and vegetables. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for about 12 to 15 minutes, turning occasionally. During the last 3 minutes of cooking, brush the remaining BBQ sauce over the skewers to create a thick, sticky glaze. Remove the skewers from the heat once the chicken reaches an internal temperature of 165°F (74°C).
- Divide the chopped romaine lettuce among four large bowls. Top each bowl with equal portions of black beans, corn, cherry tomatoes, and shredded cheese. You can either serve the skewers whole on top of the salad for a beautiful presentation or slide the chicken and vegetables off the sticks directly into the bowl. Drizzle with your chosen dressing—ranch or a cilantro-lime vinaigrette works beautifully—and serve immediately while the chicken is still warm.
- Cook Time: 35 minutes