Ingredients:

  • 1.5 lbs boneless skinless chicken thighs or breasts, 1-inch cubes
  • 0.5 cup smoky BBQ sauce
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup sweet corn, grilled or canned
  • 0.5 cup black beans, rinsed and drained
  • 0.5 large red onion, thinly sliced
  • 1 large avocado, diced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup Greek yogurt
  • 2 tbsp additional BBQ sauce
  • 1 tbsp fresh lime juice
  • 0.5 tsp ground cumin

Instructions:

  1. In a medium bowl, whisk together the BBQ sauce, olive oil, minced garlic, smoked paprika, salt, and pepper. Toss the chicken cubes in the marinade until fully coated. Let sit for 15–30 minutes.
  2. Carefully thread 5–6 pieces of chicken onto each skewer, leaving a small gap between pieces to ensure even cooking.
  3. Preheat grill or grill pan to medium-high heat (approx. 400°F). Place skewers on the grates and cook for 5–6 minutes per side.
  4. During the last 2 minutes of cooking, brush additional BBQ sauce onto the chicken until charred and tacky. Ensure internal temperature reaches 165°F (74°C).
  5. Assemble the salad base by tossing romaine, tomatoes, corn, black beans, and red onion in a large bowl.
  6. Whisk the Greek yogurt, 2 tbsp BBQ sauce, lime juice, and cumin in a small jar until smooth.
  7. Divide the salad base into four bowls. Top with warm skewers and garnish with avocado, shredded cheese, and cilantro. Drizzle with the creamy dressing.