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BBQ Chicken Skewer Salad Recipe

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★★★★★

4.9 from 103 reviews

This BBQ Chicken Skewer Salad is a vibrant and flavorful dish combining tender grilled chicken marinated in BBQ sauce with fresh, crisp vegetables and a creamy herby ranch dressing. Perfect for a healthy lunch or dinner, it balances smoky grilled flavors with bright herbs and creamy avocado, served over a bed of romaine lettuce and packed with protein and fiber.

Ingredients

Scale

Chicken and Marinade

  • 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

Herby Ranch Dressing

  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 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

Salad and Garnishes

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 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 fresh cilantro leaves, chopped
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced into medium cubes

Instructions

  1. Marinate the chicken: Pound the chicken breasts to an even 1/2-inch thickness then cut into 2-inch pieces. Place in a large bowl with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup BBQ sauce. Stir to combine and marinate at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.
  2. Prepare the Herby Ranch Dressing: In a wide-mouth jar, add 1 cup avocado oil and 1 large egg. Using an immersion blender, blend without moving it until the mixture turns white, creamy, and thick (about 10-15 seconds). Slowly move the blender up and down to emulsify into mayonnaise. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic; blend until combined. Stir in dill, parsley, and black pepper. Refrigerate until ready to serve.
  3. Prepare the salad ingredients: Thinly slice the romaine lettuce, green onions (green parts only), quarter the grape tomatoes, drain and rinse black beans, chop cilantro and basil, and dice the avocado. Set aside.
  4. Prep and grill the corn: Drizzle 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly. Heat grill to medium-high (350℉ to 400℉) and oil the grates using a paper towel dipped in oil and tongs. Grill corn, turning often, until tender and slightly charred, about 10-12 minutes total. Remove and let cool slightly.
  5. Grill the chicken skewers: Thread 4-5 pieces of marinated chicken onto each soaked wooden skewer. Place skewers on the hot grill and cook for 3 to 4 minutes until grill marks form. Flip skewers, baste grilled side with remaining 1 cup BBQ sauce, and cook another 3 to 4 minutes until cooked through and grill marks appear on both sides. Transfer to a platter to rest.
  6. Assemble the salad: In a large bowl, combine sliced romaine, green onions, tomatoes, black beans, chopped cilantro, and basil. Add desired amount of herby ranch dressing and toss well to coat.
  7. Add grilled corn and avocado: Cut the kernels off the cooled corn cobs and add to the dressed salad along with the diced avocado. Gently toss to combine all flavors.
  8. Serve: Top the salad with the warm BBQ chicken skewers, serve immediately, and enjoy a fresh, hearty, and smoky BBQ chicken salad.

Notes

  • Pre-soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
  • Marinating chicken longer enhances flavor and tenderness.
  • The herby ranch dressing can be made a day ahead and stored in the fridge.
  • To make this dish gluten-free, verify your BBQ sauce is gluten-free.
  • Adjust BBQ sauce quantity for basting depending on desired sauciness.
  • Omitting the egg in the dressing can adapt it for those with egg allergies, but emulsification will differ.
  • Use fresh herbs for best flavor in the dressing and salad.
  • Grilled corn adds a nice smoky sweetness; alternatively, roasted corn can be substituted if no grill is available.

Keywords: BBQ chicken salad, grilled chicken skewers, herby ranch dressing, summer salad, healthy chicken salad

Find it online: https://amayaharis.com/bbq-chicken-skewer-salad-recipe/