BBQ Chicken Skewer Salad

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If you’re looking for something delicious and refreshing this summer, you’ll love this BBQ Chicken Skewer Salad! It’s packed with flavor, easy to prepare, and perfect for sunny days. Your family will enjoy this dish at any gathering or even as a simple weeknight dinner.

Why Make This Recipe

This BBQ Chicken Skewer Salad is the perfect blend of grilled chicken and fresh veggies. It’s not just tasty but also healthy! The light dressing brings everything together beautifully, making it a great option for those hot days when you want something light. Plus, grilling the chicken adds amazing flavor that everyone will love.

How to Make BBQ Chicken Skewer Salad

Ingredients

• 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)
• 1 cup light-tasting oil
• 1 egg (omit if using store-bought mayo)
• ½ 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
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper
• 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)
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado (peeled, seed removed, and diced medium)

Directions

Marinate the Chicken

1. Using a meat mallet or a heavy skillet, pound the chicken to a uniform ½ inch thickness.
2. Cut into 2-inch pieces, then place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce.
3. Mix well and let it marinate for at least 20 minutes at room temperature or for 4-8 hours in the fridge for a deeper flavor.

Make the Herby-Ranch

1. Pour oil into a tall jar. Crack the egg into the oil and let it sink.
2. Insert an immersion blender into the jar, resting it on the yolk. Blend until thick mayo forms, about 10 seconds.
3. Raise and lower the blender until mixed.
4. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic; blend again.
5. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.

Grill the Chicken and Make the Salad

1. Drizzle corn with avocado oil and rub it to coat evenly.
2. Heat the grill to medium-high, about 350-400°F. Oil the grates gently to avoid flare-ups.
3. Place the corn on the grill and cook for about 10-12 minutes, turning every two minutes.
4. Meanwhile, cook the chicken skewers for 3-4 minutes on each side, basting with reserved BBQ sauce until fully cooked.
5. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil.
6. Add desired dressing and toss well.
7. Remove the corn from the cob and add it to the salad with diced avocado. Toss gently.
8. Serve immediately with grilled chicken.

How to Serve BBQ Chicken Skewer Salad

This dish is best served fresh! Lay a bed of salad on the plate and top with the grilled chicken skewers. Drizzle extra dressing on top if desired. Enjoy!

How to Store BBQ Chicken Skewer Salad

If you have leftovers, store the salad and chicken separately in airtight containers in the fridge. The salad can last up to 2 days, but the chicken is best eaten within 3 days.

Tips to Make BBQ Chicken Skewer Salad

• Soak the wooden skewers in water ahead of time to prevent burning on the grill.
• Feel free to adjust the veggies in the salad to your preference.
• Let the chicken marinate longer for even more flavor.

Variation

Try adding your favorite fruits like mango or pineapple for a sweet twist, or use different proteins like shrimp or tofu for a fun change.

BBQ Chicken Skewer Salad

• Author: Alora chef
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes (plus marinating time)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Grill
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

A refreshing BBQ Chicken Skewer Salad that combines juicy grilled chicken with fresh vegetables and a homemade herby ranch dressing. Perfect for summer gatherings and weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts
• 3 tbsp avocado oil (for chicken)
• 1 tsp kosher salt (for chicken)
• 2 cups BBQ sauce (Primal Kitchen brand recommended)
• 8 wooden skewers (6-inch, pre-soaked)
• 1 cup light-tasting oil (for dressing)
• 1 egg (omit if using store-bought mayo)
• ½ cup unsweetened full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt (for dressing)
• 1 tsp onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper
• 4 ears corn (omit for Whole30)
• 2 tbsp avocado oil (for corn)
• 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 can (15-ounce) black beans, drained and rinsed (omit for Whole30)
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado (peeled, seed removed, and diced medium)

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Instructions

1. Pound the chicken to a uniform ½ inch thickness using a meat mallet or heavy skillet.
2. Cut chicken into 2-inch pieces, then place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce.
3. Mix well and let it marinate for at least 20 minutes at room temperature or 4-8 hours in the fridge for deeper flavor.
4. For the herby-ranch dressing, pour oil into a tall jar. Add the egg and let it sink.
5. Insert an immersion blender into the jar, resting it on the yolk. Blend until thick mayo forms, about 10 seconds.
6. Raise and lower the blender until fully mixed.
7. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic; blend again.
8. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
9. Drizzle corn with avocado oil and rub to coat evenly.
10. Heat the grill to medium-high (350-400°F). Oil the grates gently to avoid flare-ups.
11. Place corn on the grill and cook for about 10-12 minutes, turning every two minutes.
12. Thread chicken pieces onto pre-soaked wooden skewers.
13. Cook chicken skewers for 3-4 minutes on each side, basting with reserved BBQ sauce until fully cooked.
14. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil.
15. Add desired amount of herby-ranch dressing and toss well.
16. Cut grilled corn kernels from the cob and add to the salad along with diced avocado. Toss gently.
17. Serve the salad immediately topped with grilled chicken skewers.

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Notes

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• Store salad and chicken separately in airtight containers if you have leftovers.
• Salad components will last up to 2 days refrigerated; chicken is best consumed within 3 days.
• For a variation, try adding fruits like mango or pineapple for a sweet twist.
• Can substitute chicken with shrimp or tofu for different protein options.
• Omit corn and black beans to make this recipe Whole30 compliant.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520
• Sugar: 12g
• Sodium: 980mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 32g
• Cholesterol: 95mg

FAQs

1. Can I use store-bought BBQ sauce?
Yes! Feel free to use store-bought BBQ sauce to save time, just choose one you like.

2. What can I substitute for the coconut milk?
You can use plain yogurt or sour cream if you prefer a creamier dressing without coconut flavor.

3. Is this salad Whole30 compliant?
You can omit the black beans, corn, and any sweet BBQ sauce to make it compliant with Whole30 guidelines.