BBQ Chicken Skewer Salad

Why You’ll Love This Recipe

I love this BBQ Chicken Skewer Salad because it’s a delicious and well-balanced meal. The BBQ chicken is perfectly grilled, and the salad itself is loaded with fresh ingredients like corn, tomatoes, beans, and avocado. The homemade herby ranch dressing adds a creamy and flavorful punch, tying all the ingredients together beautifully. It’s a hearty salad that’s filling enough to be a main dish, yet light enough for a summer dinner. Plus, it’s easy to customize based on your preferences or dietary needs!

Ingredients

For the Chicken Skewers:

2 pounds boneless skinless chicken breasts

3 tbsp avocado oil

1 tsp kosher salt

2 cups BBQ sauce (I use Primal Kitchen brand)

8 [6-inch] wooden skewers, pre-soaked

For the W30 Herby Ranch:

1 cup light-tasting oil (I use avocado oil, or you can use “light” olive oil)

1 egg (omit if using store-bought mayo)

1/2 cup unsweetened full-fat coconut milk

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp kosher salt

1 tsp onion powder

2 cloves minced garlic

1/4 cup finely chopped fresh dill fronds

1/4 cup finely chopped fresh parsley

1 tsp freshly cracked black pepper

For the Salad:

4 ears corn (omit for Whole30)

2 tbsp avocado oil

8 cups thinly sliced romaine lettuce (or 2 small heads)

6 green onions, thinly sliced (green part only)

2 cups quartered grape tomatoes (or 16 ounces)

1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)

1/4 cup freshly chopped cilantro leaves

2 tbsp freshly chopped basil leaves

1 avocado, peeled, seed removed, and diced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

Prepare the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is an even 1/2-inch thickness. Cut the chicken into 2-inch pieces and place them in a large bowl with avocado oil, salt, and 1 cup of BBQ sauce. Stir well to combine.

Marinate: Set the chicken aside to marinate for at least 20 minutes at room temperature, or refrigerate for 4-8 hours for a longer marination.

Make the Herby Ranch:

Prepare the Dressing: In a wide-mouth jar, combine the oil, egg (if using), and blend with an immersion blender until it turns into a thick mayo. Alternatively, you can use store-bought mayo (1 cup). Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend until smooth.

Finish the Dressing: Stir in the chopped dill, parsley, and black pepper. Refrigerate until ready to use. This keeps for up to 1 week.

Grill the Chicken and Make the Salad:

Grill the Corn: Drizzle the corn with avocado oil and rub it evenly. Heat the grill to medium-high (350-400°F). Grill the corn, turning every 2 minutes, for about 10-12 minutes until tender.

Grill the Chicken: While grilling the corn, thread the marinated chicken onto the soaked skewers. Grill the skewers for 3-4 minutes on the first side to develop grill marks, then flip and baste with the reserved BBQ sauce. Continue grilling for another 3-4 minutes until fully cooked and the chicken reaches an internal temperature of 165°F.

Cool and Cut the Corn: Remove the corn from the grill and let it cool slightly. Once cool enough to handle, remove the kernels from the cob.

Assemble the Salad: In a large bowl, combine the romaine lettuce, green onions, tomatoes, black beans (if using), cilantro, basil, and avocado. Add the grilled corn and toss gently. Drizzle with the herby ranch dressing and toss until evenly coated.

Serve:

Final Touches: Serve the salad topped with the grilled chicken skewers. Enjoy immediately!

Servings and Timing

Servings: 6 servings

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Variations

Add More Veggies: Feel free to add extra veggies like bell peppers, cucumbers, or roasted sweet potatoes to the salad for extra flavor and texture.

Make it Vegan: To make this salad vegan, omit the chicken and replace the feta cheese (if included) with a plant-based cheese alternative.

Add More Protein: If you want more protein, you can substitute the chicken with grilled shrimp, steak, or tofu.

Storage/Reheating

Storage: The salad is best enjoyed fresh, but you can store any leftovers (without the chicken) in an airtight container in the fridge for up to 2 days.

Reheating: If you want to reheat the chicken, do so in the microwave or a skillet on low heat until warmed through. For best results, serve the salad cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes! You can prep the salad ingredients in advance and store them in the fridge. Just wait to add the dressing and grilled chicken until you’re ready to serve for the best texture.

Can I substitute the chicken for something else?

Absolutely! If you’re looking for a different protein, you can use grilled shrimp, steak, or even tofu for a plant-based option.

What if I don’t have an immersion blender for the ranch dressing?

You can use a regular blender or whisk the ingredients by hand, although the immersion blender gives it a creamy, smooth texture. Alternatively, store-bought mayo works well for a quicker version of the dressing.

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn, though grilling fresh corn adds a wonderful smoky flavor. Just be sure to thaw the frozen corn and warm it up before adding to the salad.

Can I skip the herby ranch dressing?

If you’re not a fan of the herby ranch dressing, you can substitute it with a store-bought ranch dressing or use a simple vinaigrette made with olive oil, lemon juice, and herbs.

Conclusion

This BBQ Chicken Skewer Salad is a flavorful and satisfying dish that’s perfect for any occasion. The combination of smoky BBQ chicken, fresh veggies, creamy ranch dressing, and zesty corn makes for a delicious and healthy meal. Whether you’re hosting a summer BBQ or looking for a hearty salad, this dish is sure to be a crowd-pleaser. Enjoy!

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