Introduction

This BBQ Chicken Skewer Salad combines smoky grilled chicken with fresh, vibrant vegetables and a creamy herby ranch dressing. It’s a perfect dish for a light lunch or a colorful dinner that’s loaded with flavor and texture.

Two white plates are placed on a white marbled surface, each containing a vibrant meal. On each plate, there are two skewers of grilled chicken with a shiny, dark orange glaze showing grill marks, positioned on the left side. Next to the chicken is a fresh salad made of green lettuce, yellow grilled corn pieces, red tomato slices, black olives, and avocado chunks, all mixed together with a creamy dressing. A silver fork rests on the right edge of both plates. To the upper right of the plates, there is a white jug filled with a creamy sauce garnished with green herbs. Scattered green cilantro leaves add a fresh touch around the plates. A white napkin with black stripes is seen folded in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (divided), such as Primal Kitchen
8 (6-inch) wooden skewers, pre-soaked
1 cup avocado oil (for dressing)
1 large egg
1/2 cup unsweetened full fat coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt (for dressing)
1 teaspoon onion powder
2 garlic cloves, minced
1/4 cup finely chopped fresh dill fronds
1/4 cup finely chopped fresh parsley
1 teaspoon freshly ground black pepper
4 ears corn
2 tablespoons avocado oil (for corn)
8 cups thinly sliced romaine lettuce (about 2 small heads)
6 green onions, thinly sliced (green parts only)
16 ounces (about 2 cups) quartered grape tomatoes
1 (15-ounce) can black beans, drained and rinsed
1/4 cup loosely packed freshly chopped cilantro leaves
2 tablespoons freshly chopped basil
1 avocado, peeled, seeded, and diced into medium cubes

Instructions

Step 1: Using a meat mallet or bottom of a heavy skillet, pound the chicken breasts until uniformly 1/2-inch thick. Cut into 2-inch pieces and place in a large bowl with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir to combine and marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.
Step 2: To make the herby ranch dressing, add 1 cup avocado oil and 1 large egg to a wide-mouth jar. Use an immersion blender to blend without moving for 10 to 15 seconds until creamy and thick. Slowly move the blender up and down until emulsified into a mayonnaise.
Step 3: Add 1/2 cup coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves to the dressing. Blend until combined, then stir in 1/4 cup chopped dill, 1/4 cup chopped parsley, and 1 teaspoon black pepper. Refrigerate until ready to use.
Step 4: Thread the marinated chicken pieces onto the soaked wooden skewers, fitting 4 to 5 pieces per skewer. Set aside.
Step 5: Drizzle 2 tablespoons avocado oil over the corn and rub to coat evenly.
Step 6: Heat the grill to medium-high (350℉ to 400℉). Oil the grill grates by dipping a wadded paper towel in oil and wiping the grates with tongs.
Step 7: Grill the corn for 10 to 12 minutes, turning often, until tender. Place the chicken skewers on the grill and cook 3 to 4 minutes until grill marks form. Flip the skewers and baste the grilled side with remaining BBQ sauce. Grill another 3 to 4 minutes until chicken is cooked through and grill marks appear on both sides. Transfer the chicken and corn to a platter and let cool slightly.
Step 8: In a large bowl, combine the romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of dressing and toss to coat the lettuce well.
Step 9: Cut the kernels from the cooled corn cobs and add to the salad along with the diced avocado. Gently toss to combine.
Step 10: Top the salad with the grilled chicken skewers, serve immediately, and enjoy!

Tips & Variations

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Substitute chicken thighs for a juicier, more flavorful option.
For a spicier kick, add a pinch of cayenne pepper to the BBQ sauce or dressing.
Use a grill pan indoors if outdoor grilling is not available.
For a lighter dressing, substitute Greek yogurt for the coconut milk.

Storage

Store leftover salad and chicken skewers separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken skewers gently on the grill or in the oven before serving. Keep the dressing refrigerated and shake well before using again.

How to Serve

A white bowl contains a fresh salad and two grilled chicken skewers. The salad has light green lettuce, small yellow corn pieces, sliced red cherry tomatoes, black beans, and chopped green vegetables mixed with a creamy dressing and sprinkled with black pepper; it is placed on the left half of the bowl. On the right half, there are two wooden skewers with thick, shiny, orange-brown grilled chicken pieces showing marks from the grill, garnished with green cilantro leaves on top. A silver fork is partially immersed in the salad on the left side of the bowl. The background is a white marbled texture, with part of another bowl of salad and a white cup visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the chicken marinade and dressing in advance, but assemble the salad just before serving to keep the lettuce crisp and fresh.

Can I use store-bought dressing instead of making the herby ranch?

Yes, you can use your favorite ranch dressing, but the homemade herby ranch adds a fresh, vibrant flavor that complements the BBQ chicken especially well.