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Grilled Chicken and Vegetable Skewer Salad

(Serves 4)

Indulge in a vibrant and flavor-packed experience with our Grilled Chicken and Vegetable Skewer Salad. Perfectly grilled chicken, a rainbow of seasonal vegetables, and a tangy citrus dressing come together to create a salad that will impress even the most discerning palates.

You Will Need

For the Skewers + Salad
1 lb. Chicken Breast, cut into 1” pieces
2 small Zucchinis, cut into ½” thick slices
1 small Red Onion, cut into 1” pieces
1 ½ cups Cherry Tomatoes
1 Yellow Bell Pepper, cut into 1” pieces (stem and seeds discarded)
¼ cup Olive Oil
2 tbsp. Riega Pollo Rojo Seasoning
2 heads Romaine Lettuce
Avocado Oil

For the Dressing:
½ cup plain whole milk Greek yogurt
¼ cup tomato-based Salsa (use your favorite)
1 tbsp. Lime Juice
3 tbsp. finely chopped Cilantro
¼ tsp. Riega Pollo Rojo seasoning

  1. If using wooden skewers, soak the skewers in water for 30 minutes before grilling.
  2. Toss chicken and vegetable pieces with olive oil and Pollo Rojo seasoning. Cover and refrigerate for at least one hour, or up to eight hours.
  3. Thread the chicken, zucchini, red onion, cherry tomatoes, and bell pepper onto the skewers, alternating each ingredient as you add it to the skewer.
  4. Lightly brush the grates of an outdoor grill with oil. Turn the grill on to medium-high heat, and once the grill is hot, grill the skewers for 3-5 minutes per side until the internal temperature of the chicken reaches 165 F and the vegetables are charred. Set grilled skewers on a plate to rest.
  5. Cut the romaine lettuce heads in half lengthwise, creating two long halves.. With the grill still hot, lightly brush the cut sides of the romaine with avocado oil and season with salt and pepper. Grill the romaine, cut side down, for 3-4 minutes until charred. Transfer to a cutting board.
  6. Chop romaine into bite-size pieces, discarding the tough end. Divide the chopped romaine between four bowls, then top each bowl with the chicken and vegetables from the skewers. Discard the skewers.
  7. Drizzle ¼ cup dressing over each salad and serve immediately.