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BBQ Chicken Skewer Salad Recipe

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4.1 from 57 reviews

This vibrant BBQ Chicken Skewer Salad combines juicy grilled chicken marinated in tangy barbecue sauce with fresh crisp vegetables and a creamy herby ranch dressing made from scratch. The smoky corn and wholesome black beans add texture and depth, while the fresh herbs and avocado bring brightness and creaminess to every bite. Perfect for a healthy, flavorful meal that comes together in just 35 minutes, this salad is ideal for a summer lunch or dinner with a crowd.

Ingredients

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

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (from 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

  1. Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are an even 1/2-inch thickness. Cut the chicken into 2-inch pieces and place in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of the BBQ sauce, stirring until all pieces are well coated. Let the chicken marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours for deeper flavor.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, blend without moving it until the mixture becomes white, creamy, and thick, about 10 to 15 seconds. Slowly move the blender up and down until the oil and egg emulsify into a mayonnaise. Add 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, and 2 minced garlic cloves, blending until fully combined. Stir in 1/4 cup finely chopped fresh dill, 1/4 cup parsley, and 1 teaspoon freshly ground black pepper. Refrigerate the dressing until ready to use.
  3. Prepare the grill and vegetables: Pre-soak wooden skewers if not done already. Drizzle 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly. 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 to prevent sticking.
  4. Grill corn and chicken: Place the corn on the grill and turn often for 10 to 12 minutes until tender and charred. Thread the marinated chicken pieces onto the skewers with 4 to 5 pieces per skewer; place them on the grill. Cook the chicken skewers for 3 to 4 minutes per side until grill marks form. Flip the skewers and baste the grilled side with remaining 1 cup BBQ sauce. Continue grilling another 3 to 4 minutes until chicken is thoroughly cooked and charred on both sides. Transfer corn and chicken to a platter and let cool slightly.
  5. Assemble the salad: In a large mixing bowl, combine 8 cups sliced romaine lettuce, 6 thinly sliced green onions (green parts only), 16 ounces quartered grape tomatoes, 1 can drained and rinsed black beans, 1/4 cup chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Add the desired amount of the herby ranch dressing and toss to coat all ingredients evenly.
  6. Finish the salad and serve: Cut the grilled corn kernels from the cobs and add to the salad bowl along with the diced avocado. Gently toss again to combine. Arrange the grilled chicken skewers on top of the salad. Serve immediately and enjoy the fresh, smoky, and herby flavors.

Notes

  • For best results, marinate chicken for at least 4 hours to deepen flavor and tenderness.
  • Pre-soaking wooden skewers prevents them from burning on the grill.
  • Use fresh herbs for the dressing to maximize flavor; dried herbs will not provide the same freshness.
  • You can substitute romaine lettuce with mixed greens or baby spinach if desired.
  • Grilling temperature and times may vary depending on your grill; always ensure chicken is cooked to an internal temperature of 165℉ for safety.
  • This salad can be served warm or at room temperature.

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