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Chicken kabob on bed of salad

Amazing Chicken Kabobs with Rainbow Salad

  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 4 servings


Dijon, lemon juice, garlic, herbs blended in a marinade make this a quick and easy family dinner. 


4 pieces boneless, skinless chicken breasts (3 lbs)

1/2 onion finely chopped

2 cloves garlic, minced

3 tbsp. dijon mustard

4 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. fresh ground pepper

2 tbsp. lemon juice

1 tbsp. dried or fresh chopped oregano

1 tsp. paprika

For salad:

6 cups romaine lettuce, torn

1 yellow pepper, sliced thinly

4 cups chopped strawberries

2 avocados, sliced

1/2 red onion, chopped


1. For marinade: In mixing bowl, combine all ingredients except the chicken.

2. Chop chicken into 1 and a half inch cubes.

3. Add chicken to marinade. Chill at least 15 minutes or up to 24 hours.

4. Thread skewers with chicken. (add onions and veggies of choice alternating with chicken, if desired)

5. Grill or pan fry over medium high heat until chicken is cooked through and internal temperature reaches 165F

Assemble salad on individual dinner plates starting with romaine lettuce then topping with veggies and top with chicken. Serve with dressing of choice.


1/4 cup bacon bits optional to toss with salad

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop or Grill
  • Cuisine: American


  • Serving Size:
  • Calories: 747
  • Sugar: 10.9 g
  • Sodium: 432.7 mg
  • Fat: 41.3 g
  • Saturated Fat: 6.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 31.2 g
  • Fiber: 14.3 g
  • Protein: 67.3 g
  • Cholesterol: 198.6 mg

Keywords: Chicken Kabobs