If you are looking for a vibrant, flavorful, and wholesome meal to impress your friends or refresh your weeknight dinners, this BBQ Chicken Skewer Salad Recipe is an absolute winner. It brings together juicy, perfectly grilled BBQ chicken skewers with a fresh, crunchy salad that bursts with colors and textures. The creamy herby dressing adds a luscious finish that ties everything together with a zingy, herbed punch. Whether it is a sunny summer afternoon or a cozy dinner, this recipe will quickly become one of your go-to crowd-pleasers.
Ingredients You’ll Need
Nothing fancy or complicated here, just simple, fresh ingredients that each play a crucial role in bringing out the best flavors and textures in this dish. The chicken marinates to juicy tenderness, the herbs brighten the dressing, and the grilled corn adds that delightful smoky sweetness.
- 2 pounds boneless skinless chicken breasts: The star protein, perfect for quick grilling and soaking up the marinade.
- 3 tbsp avocado oil: A mild oil to help tenderize and flavor the chicken without overpowering.
- 1 tsp kosher salt: Essential for seasoning every component beautifully.
- 2 cups BBQ sauce (Primal Kitchen recommended): Adds that smoky, tangy punch that brings the BBQ magic.
- 8 (6-inch) wooden skewers, pre-soaked: Soaking prevents burning when grilling the chicken.
- 1 cup light tasting oil (avocado or light olive oil): Used for making the creamy homemade mayo base of the dressing.
- 1 egg (omit if using store-bought mayo): Key for emulsifying a fresh, creamy dressing.
- ½ cup unsweetened full fat coconut milk: Adds richness and slight sweetness to the dressing.
- 2 tbsp lemon juice: Provides brightness and acidity in the dressing.
- 1 tbsp red wine vinegar: Enhances the dressing with a subtle tang.
- 1 tsp onion powder: Gives depth and sweetness to the dressing.
- 2 cloves garlic, minced: Delivers an aromatic punch.
- ¼ cup finely chopped fresh dill fronds: Infuses the dressing with fresh, herbaceous notes.
- ¼ cup finely chopped fresh parsley: Adds vibrant, fresh flavor.
- 1 tsp freshly cracked black pepper: Provides gentle heat and complexity.
- 4 ears corn (omit for Whole30): Char-grilled to smoky perfection, adding crunchy sweetness.
- 2 tbsp avocado oil: For coating the corn before grilling.
- 8 cups thinly sliced romaine lettuce or 2 small heads: Crisp, refreshing base for the salad.
- 6 green onions, thinly sliced (green parts only): Adds mild onion flavor with freshness.
- 2 cups quartered grape tomatoes (or 16 ounces): Sweet bursts of juiciness scattered throughout.
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30): Adds protein, color, and texture.
- ¼ cup loosely packed freshly chopped cilantro leaves: Bright and citrusy herbal lift.
- 2 tbsp freshly chopped basil leaves: Sweet herbaceous note.
- 1 avocado, peeled, seed removed, and diced medium: Creamy, buttery bites that balance the tangy dressing.
How to Make BBQ Chicken Skewer Salad Recipe
Step 1: Prepare and Marinate the Chicken
Start by giving your chicken breasts an even thickness using a meat mallet or the bottom of a heavy skillet. This ensures they cook evenly and stay juicy. Cut the chicken into hearty 2-inch cubes and toss them with avocado oil, kosher salt, and a generous half of your BBQ sauce. Make sure every piece is lovingly coated. Let the chicken soak up all these flavors by marinating for at least 20 minutes. If you have time, pop it in the fridge for several hours for even deeper flavor infusion.
Step 2: Whip Up the Herby Ranch Dressing
This dressing is where fresh herbs, creaminess, and bright acidity come together to elevate the salad. Pour your chosen light oil into a jar and add the egg for a homemade mayo base—blend patiently until it emulsifies into a creamy delight. If store-bought mayo is your shortcut, just use a cup of that. Fold in coconut milk, fresh lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic, then blend again for that perfect smooth texture. Finally, stir in chopped dill, parsley, and cracked black pepper for a vibrant herbal finish. Chill it until you’re ready to toss the salad.
Step 3: Grill the Corn and Chicken Skewers
Charred veggies add so much flavor and character. Coat your corn with avocado oil, then grill it until tender and slightly blackened, turning every couple minutes for about 10-12 minutes. As the corn grills, thread your marinated chicken cubes onto soaked wooden skewers and grill them over medium-high heat. Get those gorgeous grill marks on the first side, then flip and baste with reserved BBQ sauce while covered to lock in moisture and flavor. Cook until the chicken is cooked through and juicy.
Step 4: Toss Together the Salad Base
Grab a large bowl and combine thinly sliced romaine, green onions, juicy grape tomatoes, black beans for protein and texture, as well as fresh cilantro and basil leaves for herbal brightness. Add the herby ranch dressing and gently toss until every leaf and veggie is lovingly coated. This is the fresh heart of the BBQ Chicken Skewer Salad Recipe.
Step 5: Add Grilled Corn and Avocado
Once cooled slightly, slice the kernels right off the cob and add them to your tossed salad along with diced avocado. Those creamy avocado pieces bring lusciousness that contrasts beautifully with the crunch of grilled corn and crisp greens. Give everything a gentle toss to combine flavors and textures perfectly.
Step 6: Serve with the BBQ Chicken Skewers
Lay the salad on a large platter or portion into individual bowls. Top it with the smoky, tender BBQ chicken skewers while still warm so all the delicious juices mingle. Serve immediately for the best taste experience and enjoy every satisfying bite!
How to Serve BBQ Chicken Skewer Salad Recipe
Garnishes
Extra garnishes like a sprinkle of fresh chopped herbs—cilantro or parsley—can brighten the presentation and flavor. A few slices of jalapeño or a dash of smoked paprika on top add a touch of heat and color. If you like a little cheese, a crumble of cotija or feta pairs wonderfully with the BBQ flavors.
Side Dishes
This salad is a hearty dish on its own but pairs beautifully with simple sides like crusty garlic bread or grilled flatbreads for mopping up any leftover dressing. A light summer soup, such as a chilled gazpacho, also complements the smoky chicken and fresh salad elements.
Creative Ways to Present
For a fun twist, try serving the salad buffet-style with all the components in bowls so guests can build their own plates. Another idea is to serve on large lettuce leaves as handheld wraps alongside the chicken skewers. Using colorful serving platters will make this colorful BBQ Chicken Skewer Salad Recipe pop visually and make your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad and chicken separate in airtight containers to maintain freshness and texture. The dressing can cause the greens to wilt if mixed too early. Stored properly, the salad will stay fresh for 2-3 days in the fridge.
Freezing
For best quality, freeze only the cooked chicken skewers without the salad or dressing. Wrap well in freezer-safe packaging. Defrost in the fridge overnight before reheating and serving with freshly prepared salad and dressing.
Reheating
Reheat the chicken skewers gently in a hot oven or on the grill to re-crisp the edges and warm through without drying out. Avoid the microwave if possible as it can make the chicken rubbery. Assemble the salad fresh to keep crispness intact.
FAQs
Can I use store-bought mayonnaise for the dressing?
Absolutely! Using store-bought mayo is a great time saver and still yields a delicious dressing. Just skip the emulsification step and blend the mayo with the other dressing ingredients as directed.
Is this BBQ Chicken Skewer Salad Recipe suitable for Whole30?
You can easily modify it by omitting the corn and black beans. Make sure to choose a compliant BBQ sauce and adjust the dressing accordingly by avoiding any non-compliant ingredients.
How long should I marinate the chicken for best flavor?
While 20 minutes is sufficient for a quick marinade, letting it rest 4-8 hours in the fridge really deepens the flavor and ensures juicy, tender chicken skewers every time.
Can I grill the chicken skewers indoors?
Yes! You can use a grill pan or broiler to achieve similar results if outdoor grilling isn’t an option. Just watch closely to avoid burning and baste with BBQ sauce frequently for best taste.
What if I don’t have fresh herbs for the dressing?
Fresh herbs add a bright, lively note but if unavailable, dried dill and parsley can be used in smaller amounts. The flavor won’t be quite as vibrant but the dressing will still be delicious.
Final Thoughts
This BBQ Chicken Skewer Salad Recipe is a celebration of fresh, smoky, herby, and creamy flavors all on one plate. It’s the kind of meal that feels indulgent yet wholesome, perfect for sharing with family or friends any time of year. Once you try it, I promise it will become one of your favorite dishes to make again and again. So fire up the grill, toss together the salad, and enjoy!
Print
BBQ Chicken Skewer Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad recipe combines tender, marinated grilled chicken with a fresh, vibrant salad tossed in a homemade herby ranch dressing. Perfect for a summer meal or a light dinner, this dish features smoky grilled corn, juicy tomatoes, black beans, and creamy avocado for a satisfying and flavorful experience.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch Dressing
- 1 cup light tasting oil (avocado oil or “light” olive 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 garlic, minced
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
Salad
- 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
Instructions
- Prepare and Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. 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. Stir well to combine, ensuring the chicken is evenly coated. Let marinate for at least 20 minutes at room temperature or cover and refrigerate for 4-8 hours if marinating longer.
- Make the Herby Ranch Dressing: Pour the light tasting oil into a wide mouth jar. Crack the egg into the oil, allowing it to sink. Insert an immersion blender and rest the blade on the yolk. Blend without moving for about 10 seconds until a white, creamy mayo forms at the bottom. Slowly move the blender up and down until the entire mixture emulsifies. If using store-bought mayo, use 1 cup and skip this step. To the mayo, add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic; blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill the Corn and Chicken Skewers: Drizzle corn with avocado oil and rub to coat. Preheat the grill to medium-high heat (350-400°F) and oil the grill grates with an oil-soaked paper towel held by tongs. Place the corn on the grill and cook until tender, turning every 2 minutes for 10-12 minutes. While the corn grills, thread the marinated chicken onto the soaked skewers. Place the chicken skewers on the grill and cook the first side for 3-4 minutes until grill marks form, then flip, baste with reserved BBQ sauce, and cook another 3-4 minutes with the grill closed until cooked through and nicely marked. Transfer corn and chicken off the grill and let the corn cool.
- Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is well coated.
- Add Grilled Corn and Avocado: Cut grilled corn kernels from the cob and add them to the salad along with diced avocado. Gently toss to combine all ingredients.
- Serve: Arrange the tossed salad on a platter or individual plates. Top with the grilled BBQ chicken skewers and serve immediately. Enjoy your fresh and flavorful BBQ Chicken Skewer Salad!
Notes
- Marinate the chicken for at least 20 minutes for best flavor, but longer (4-8 hours) in the fridge will enhance the taste further.
- If avoiding raw eggs, use store-bought mayo for the dressing instead of making it from scratch.
- Omit corn and black beans for a Whole30-compliant version.
- For easier grilling, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Can substitute chicken breasts with boneless thighs for more juiciness.
- Grill temperature should be medium-high to ensure chicken cooks quickly and gets nice grill marks without drying out.
