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
Scale
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.
