BBQ Chicken Skewer Salad Recipe

If you’re on the hunt for a dish that brings together smoky, tangy, fresh, and vibrant flavors in one bowl, you’ve come to the right place. This BBQ Chicken Skewer Salad Recipe is a shining star on any occasion, effortlessly combining juicy grilled chicken skewers with a colorful salad and creamy herby ranch dressing. It’s not just a salad; it’s a celebration on a plate that’s perfect for feeding a crowd or savoring as a healthy weeknight favorite. Let me take you through every delicious detail of this recipe so you can easily recreate it and become everyone’s favorite cook.

Ingredients You’ll Need

This BBQ Chicken Skewer Salad Recipe uses simple yet powerful ingredients that each bring their own magic to the bowl. From the tender marinated chicken to the fresh herbs and creamy dressing, every component adds texture, color, and flavor harmony that makes this salad truly unforgettable.

• Chicken breasts (2 pounds): Boneless and skinless for easy cutting and grilling, ensuring juicy skewers every time.
• Avocado oil (3 tbsp plus 2 tbsp): A light, healthy oil with a high smoke point that’s perfect for grilling and seasoning the corn.
• Kosher salt (1 tsp and 1 tsp): Essential for seasoning the chicken and the dressing, enhancing all the natural flavors.
• BBQ sauce (2 cups, divided): Choosing a quality brand like Primal Kitchen adds a smoky, tangy depth that ties the entire salad together.
• Wooden skewers (8, 6-inch): Pre-soaked to prevent burning while grilling the chicken to perfection.
• Light tasting oil (1 cup): Either avocado or light olive oil creates the creamy base of the herby ranch dressing – or swap with store-bought mayo for convenience.
• Egg (1): Helps emulsify the homemade mayo-like ranch; can be omitted if using pre-made mayo.
• Unsweetened full fat coconut milk (½ cup): Adds creamy richness with a subtle tropical hint to the dressing.
• Lemon juice (2 tbsp): Provides bright acidity that wakes up the dressing and balances grilled flavors.
• Red wine vinegar (1 tbsp): Used to add extra zest and complexity to the dressing.
• Onion powder (1 tsp): A gentle savory note for the dressing’s depth.
• Garlic (2 cloves, minced): Freshly minced for that unmistakable punch in every bite.
• Fresh dill fronds (¼ cup, chopped): Adds herby brightness and a slight anise flavor that’s uniquely refreshing.
• Fresh parsley (¼ cup, chopped): Complements dill with clean, green vibrancy.
• Black pepper (1 tsp, freshly cracked): For warming spice and seasoning balance.
• Corn (4 ears): Grilled and sweet, the kernels bring delightful texture and a natural sweetness that pairs beautifully with BBQ flavors.
• Romaine lettuce (8 cups, thinly sliced): Crisp and mild, the perfect crunchy base.
• Green onions (6, thinly sliced): Only the tender green tops add a mild oniony zest without overwhelming the salad.
• Grape tomatoes (2 cups, quartered): Juicy and slightly sweet, bursting with fresh summer flavor.
• Black beans (1 can, 15-ounce, drained and rinsed): Adds hearty protein and creaminess; omit for Whole30.
• Fresh cilantro leaves (¼ cup, chopped): Bright and citrusy, elevates the entire salad.
• Fresh basil leaves (2 tbsp, chopped): Sweet and aromatic, a wonderful herbaceous accent.
• Avocado (1, diced): Rich, buttery texture that rounds out the salad with luscious creaminess.

How to Make BBQ Chicken Skewer Salad Recipe

Step 1: Marinate the Chicken

Start by pounding your chicken breasts to an even half-inch thickness to ensure quick, uniform cooking. Then cube them into 2-inch pieces and toss them with avocado oil, kosher salt, and half of your BBQ sauce. Let the chicken soak in those flavors for at least 20 minutes at room temperature, or chill it for several hours if you have the time. Marinating is key here for juicy, flavorful skewers that’ll steal the show.

Step 2: Prepare the Herby Ranch Dressing

Next, whip up the homemade herby ranch. Pour your light tasting oil into a jar and carefully add the egg. Using an immersion blender, create an emulsified, mayo-like consistency at the bottom of the jar, then blend in coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Stir in fresh dill, parsley, and black pepper. Chill this luscious dressing until you’re ready to toss the salad—its creamy, herb-packed punch rounds out this BBQ Chicken Skewer Salad Recipe perfectly.

Step 3: Grill the Chicken and Corn

Preheat your grill to a sizzling medium-high heat. While it warms up, brush the corn with avocado oil for a lovely char. Grill the corn, turning every couple of minutes until tender and smoky, then set aside to cool slightly. Next, thread the marinated chicken onto your soaked wooden skewers and grill about 3-4 minutes per side. Don’t forget to baste with the reserved BBQ sauce halfway through—it’s the secret to that sticky, flavorful glaze we all crave.

Step 4: Assemble the Salad

In a large bowl, combine romaine, green onions, grape tomatoes, black beans, cilantro, and basil. Drizzle in your herby ranch dressing and toss everything together so each leaf and bite is coated with freshness and creaminess. Cut the kernels off the grilled corn cobs and fold them in, then add diced avocado for that silky texture. Gently toss just one more time, preserving that vibrant, colorful presentation.

Step 5: Serve with the Grilled Chicken Skewers

Lay the warm, char-grilled chicken skewers right on top of your salad. The contrast of the smoky chicken with crisp, fresh veggies and creamy dressing makes this BBQ Chicken Skewer Salad Recipe a guaranteed delight on your dinner table.

How to Serve BBQ Chicken Skewer Salad Recipe

Garnishes

To elevate your salad presentation, consider sprinkling chopped green onions, extra fresh herbs like cilantro or basil, or a light dusting of smoked paprika. Crumbled crispy bacon or a squeeze of fresh lemon juice just before serving can add an extra zing that brightens the whole experience.

Side Dishes

This salad stands strong on its own, but if you want to round out your meal, try a bowl of warm cornbread, garlic bread, or a simple side of grilled vegetables like zucchini or bell peppers. A cold glass of iced tea or crisp lemonade pairs beautifully here too.

Creative Ways to Present

For a fun twist, serve this BBQ Chicken Skewer Salad Recipe in individual mason jars layered beautifully for a picnic or potluck. Or use a large platter to create a beautiful composed salad with the skewers artistically arranged on top. This method makes serving easier and impresses guests with your style!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if you can—keep the dressing and grilled chicken skewers in airtight containers and the salad veggies refrigerated. This will keep textures fresh and prevent sogginess, so you can enjoy the next-day meal almost as delicious as freshly made.

Freezing

While the chicken skewers freeze well on their own already cooked, the salad and dressing don’t freeze nicely. For best results, freeze leftover grilled chicken skewers without dressing or salad, then thaw and reheat when ready to serve.

Reheating

Gently reheat frozen or refrigerated chicken skewers in a skillet over medium heat or in a low oven until warmed through. Avoid microwaving if possible, as it can dry out the chicken. Once heated, serve immediately atop fresh greens for freshness.

FAQs

Can I make this BBQ Chicken Skewer Salad Recipe vegetarian?

While the star here is the grilled chicken, you can swap it out for grilled tofu or tempeh marinated in BBQ sauce for a delicious vegetarian alternative that still keeps that smoky, tangy vibe.

Is this recipe suitable for Whole30?

Yes! Just omit the black beans and corn, and ensure your BBQ sauce is Whole30 compliant. The rest of the ingredients fit perfectly with Whole30 guidelines.

Can I use store-bought ranch dressing instead of homemade?

Absolutely! Using a quality store-bought ranch can save time, but the homemade herby ranch dressing in this recipe really ties all the flavors together beautifully if you want to try your hand at it.

What’s the best way to soak the wooden skewers?

Simply submerge the skewers in water for at least 30 minutes before threading the chicken on them. This helps prevent burning or charring while grilling.

Can I grill everything indoors?

Yes, if you have an indoor grill pan or electric grill, you can absolutely prepare the chicken skewers and corn inside. Just adjust cooking times to monitor doneness and achieve nice grill marks.

Final Thoughts

There’s something so satisfying about a dish that feels like summer sunshine in every bite, and this BBQ Chicken Skewer Salad Recipe delivers just that. With its effortless grilled flavors, fresh herbs, and creamy dressing, it’s sure to become one of your trusted go-to meals. So grab your skewers, fire up the grill, and enjoy every vibrant mouthful of this crowd-pleaser. Trust me, once you try it, you’ll be making this salad again and again.

BBQ Chicken Skewer Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Salad
• Method: Grilling
• Cuisine: American

Pin Recipe

Print Recipe

---

Description

This BBQ Chicken Skewer Salad combines juicy grilled chicken marinated in smoky BBQ sauce with fresh, vibrant salad ingredients and a creamy herby ranch dressing. Perfect for a flavorful and satisfying meal, this dish features grilled corn, ripe avocado, black beans, and crisp romaine lettuce, all tossed in a zesty, homemade herby ranch. Quick to prepare and packed with balanced flavors, it’s an ideal choice for a summer BBQ or healthy dinner.

---

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce (such as Primal Kitchen brand), divided
• 8 wooden skewers (6-inch, pre-soaked)

Herby Ranch Dressing

• 1 cup light tasting oil (such as avocado oil or light olive oil; can substitute with store-bought mayo)
• 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 garlic, minced
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper

Salad Ingredients

• 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 (about 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are uniformly ½ inch thick. Cut the chicken into 2-inch cubes and place them in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce, stirring to coat thoroughly. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate to marinate for 4-8 hours for deeper flavor.
2. Make the Herby Ranch: Pour the light tasting oil into a wide-mouth jar. Crack the egg into the oil and let it settle at the bottom. Insert an immersion blender and rest the blade on the yolk; keep it in place as a thick white mayo forms at the bottom (about 10 seconds). Slowly move the blender up and down until the mixture emulsifies into mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic, blending again to combine. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use (up to 1 week).
3. Grill the Chicken & Corn: Drizzle the corn with avocado oil and rub to coat evenly. Preheat your grill to medium-high (350–400°F) and oil the grates (use a paper towel dipped in oil, held with tongs). Place corn on the grill and cook, turning every 2 minutes, until tender (about 10–12 minutes). Grill chicken skewers, cooking the first side for 3–4 minutes until grill marks form. Flip, baste the cooked side with reserved BBQ sauce, and cook for another 3–4 minutes, keeping the grill closed as much as possible. Remove both corn and chicken to cool slightly.
4. Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, grape tomatoes, black beans, chopped cilantro, and basil. Add your desired amount of herby ranch dressing and toss until well coated. Cut the grilled corn kernels from the cobs and add to the salad, along with diced avocado. Gently toss again to combine.
5. Serve: Top the salad with the grilled chicken skewers. Serve immediately and enjoy!

---

Notes

• For a deeper BBQ flavor, marinate the chicken 4-8 hours in the refrigerator.
• Omit corn and black beans for Whole30 compliant version.
• If you prefer a shortcut, substitute homemade herby ranch with store-bought mayonnaise-based ranch.
• Pre-soak wooden skewers to prevent them from burning on the grill.
• Use medium-high heat on the grill to get nice grill marks without drying out the chicken.
• The herby ranch dressing can be refrigerated for up to one week.