The BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is an absolute celebration of vibrant flavors and textures that will brighten up any meal. Imagine juicy, smoky BBQ chicken skewers grilled to perfection, resting atop a crisp bed of romaine lettuce, sweet grilled corn, and fresh herbs, all brought together by a luscious, creamy herby ranch dressing that is tangy and packed with garden-fresh goodness. This dish is a wonderful way to enjoy a balanced meal that feels indulgent but is actually refreshing and nourishing. Whether for a casual weekday dinner or an impressive weekend gathering, this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe never fails to delight and impress, combining simple ingredients in a way that feels truly special.
Ingredients You’ll Need
Each ingredient in this salad is straightforward but carefully chosen to create a harmony of taste, texture, and color. From the tender chicken to the fresh herbs in the dressing, everything works together to elevate this dish into a standout favorite.
- 2 pounds boneless skinless chicken breasts: Provides the hearty protein base, tender and perfect for skewering and grilling.
- 3 tablespoons avocado oil: Adds a neutral, healthy fat that helps marinade the chicken beautifully without overpowering flavors.
- 1 teaspoon kosher salt: Enhances all the flavors naturally and helps season both the chicken and dressing.
- 2 cups BBQ sauce (Primal Kitchen recommended): The star of the chicken marinade, delivering sweet, smoky, and tangy notes.
- 8 wooden skewers (6-inch, soaked): Essential for grilling the chicken evenly and creating that classic skewer presentation.
- 1 cup light tasting oil (avocado or light olive oil): The base for the homemade herby ranch dressing, lending smoothness and richness.
- 1 egg (optional if using store-bought mayo): Helps emulsify the dressing for that creamy texture.
- ½ cup unsweetened full fat coconut milk: Adds creaminess and a subtle tropical undertone to the dressing.
- 2 tablespoons lemon juice: Brightens the ranch dressing with a fresh, zesty kick.
- 1 tablespoon red wine vinegar: Adds depth and a slight tang to balance the creaminess.
- 1 teaspoon onion powder: Gives subtle savory warmth and complexity to the dressing.
- 2 cloves garlic, minced: Infuses the ranch with classic, aromatic flavor.
- ¼ cup finely chopped fresh dill fronds: Brings an herbaceous freshness that is key for the herby dressing.
- ¼ cup finely chopped fresh parsley: Adds bright green color and a clean taste to the salad and dressing.
- 1 teaspoon freshly cracked black pepper: Provides a mild heat and enhancement of all flavors.
- 4 ears corn: Adds natural sweetness and satisfying texture when grilled to smoky perfection.
- 2 tablespoons avocado oil: Used again here to coat the corn for grilling.
- 8 cups thinly sliced romaine lettuce (or 2 small heads): The crisp and refreshing green base that holds all the ingredients.
- 6 green onions, thinly sliced (green part only): Adds a delicate onion flavor and a pop of vibrant color.
- 2 cups quartered grape tomatoes (about 16 ounces): Bursting with juicy sweetness and acidity to balance the richness.
- 1 (15-ounce) can black beans, drained and rinsed (optional for Whole30): Introduces earthy flavor and extra protein and fiber.
- ¼ cup loosely packed freshly chopped cilantro leaves: Provides that unmistakable herbaceous lift that pairs wonderfully with BBQ.
- 2 tablespoons freshly chopped basil leaves: Adds a subtle sweetness and aromatic depth to the salad.
- 1 avocado, peeled, seed removed, and diced medium: Offers creamy, buttery texture and healthy fats that make this salad feel indulgent yet fresh.
How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Step 1: Marinate the Chicken
Start by pounding the chicken breasts to an even ½-inch thickness so they cook uniformly and stay juicy. Cut the chicken into 2-inch cubes, and then toss them with avocado oil, kosher salt, and one cup of BBQ sauce. Let the flavors infuse for at least 20 minutes at room temperature or pop the bowl in the fridge for up to 8 hours if you want even deeper flavor. This step ensures your chicken will be tender and bursting with that irresistible BBQ goodness.
Step 2: Prepare the Herby Ranch Dressing
Creating the herby ranch dressing from scratch is easier than you think and truly rewards you with fresh, vibrant flavors that perfectly complement the salad. If you’re using an egg, blend it gently into the light tasting oil with an immersion blender until it thickens into a creamy mayo base. If you prefer store-bought mayo, simply measure one cup and skip this step. Whisk in the coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic. Finally, fold in the finely chopped dill, parsley, and freshly cracked black pepper. Chill the dressing for at least 15 minutes to let the flavors meld beautifully.
Step 3: Grill the Corn and Chicken Skewers
Next up is the fun part – firing up the grill! Drizzle the corn with avocado oil and roll it to coat evenly. Grill the corn over medium-high heat, turning every 2 minutes until it’s beautifully charred and tender, about 10-12 minutes. While the corn cooks, place your chicken skewers on the grill. Let them cook for 3-4 minutes per side, basting with reserved BBQ sauce after flipping to keep the chicken moist and flavorful. Close the grill lid for that perfect cook-through and grill marks. Once done, let the corn cool enough to cut off the kernels.
Step 4: Assemble the Salad Base
In a large salad bowl, combine the thinly sliced romaine lettuce, green onions, grape tomatoes, black beans (if using), cilantro, and basil. Add your herby ranch dressing in generous amounts and toss gently until everything is coated evenly. This layering of fresh ingredients creates a bright, colorful, and flavorful foundation for your salad.
Step 5: Add Grilled Corn and Avocado
Cut the grilled corn kernels off the cob and fold them into the salad along with the diced avocado. The sweet, smoky corn and creamy avocado add contrasting textures and flavors that elevate the overall experience of this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe.
Step 6: Serve and Enjoy
Arrange the dressed salad on a large platter or individual plates and top each serving with the hot, juicy grilled BBQ chicken skewers. Serve immediately to enjoy the perfect balance of warm grilled protein mingling with crisp, cool veggies and luscious dressing. This dish is a true crowd-pleaser anytime of year!
How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Garnishes
Add a sprinkle of chopped fresh parsley or extra dill on top to brighten the presentation and add a pop of herbal fragrance. A few cracked black pepper flakes or a light drizzle of extra BBQ sauce right before serving can also amp up the flavor and make the dish look irresistible.
Side Dishes
This salad stands out as a full meal on its own, but if you want to round it out, consider serving it with some crusty garlic bread or a warm side of grilled sweet potatoes. A light coleslaw or a chilled cucumber salad also pairs beautifully and keeps the meal feeling fresh and balanced.
Creative Ways to Present
For a festive touch, serve the chicken skewers sticking out of the salad bowl or platter for a fun visual. You can also portion the salad into individual mason jars layered with chicken skewers resting on top—perfect for picnics or meal prep. If you want to impress guests, create small salad cups topped with a bite-sized skewer for easy party appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe keeps well in airtight containers in the fridge for up to 3 days. However, for best texture, store the dressing separately and toss right before serving to keep the greens crisp and vibrant.
Freezing
While the grilled chicken skewers can be frozen, the salad and the fresh dressing do not freeze well. Freeze the cooked skewers alone in freezer-safe bags for up to 2 months, then thaw overnight before reheating and adding to freshly tossed salad.
Reheating
Reheat the chicken skewers gently over a grill pan or in the oven at a low temperature to avoid drying out. Once warmed, add them to freshly assembled salad dressed with herby ranch for the best taste and texture.
FAQs
Can I make the BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe vegetarian?
Absolutely! You can swap the chicken for grilled tofu, tempeh, or even hearty vegetables like mushrooms and zucchini marinated in BBQ sauce to keep that smoky flavor and texture.
Is this recipe suitable for Whole30 or paleo diets?
Yes, with slight modifications—omit the black beans and use Whole30-compliant BBQ sauce and omit the canned items if desired. The avocado oil, fresh veggies, and chicken fit perfectly into those diet guidelines.
Can I prepare the herby ranch dressing ahead of time?
Definitely. The dressing actually tastes better if made a day ahead, allowing the herbs to infuse fully. Just keep it refrigerated in a sealed container until you’re ready to serve.
What’s the best way to grill the chicken skewers evenly?
Ensure the chicken pieces are cut to uniform sizes and pounded to an even thickness. Preheat the grill to medium-high, and don’t move the skewers until they’ve developed grill marks, then turn carefully. Basting with BBQ sauce during grilling keeps them juicy.
Can I swap the romaine lettuce for another type?
Yes! Kale, mixed greens, or butter lettuce are all great alternatives. Just note that kale may need to be massaged with a bit of dressing to soften it before serving.
Final Thoughts
Trust me, once you try the BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe, it will quickly become one of your go-to meals for its perfect blend of smoky grilled chicken, fresh and crisp salad ingredients, and that dreamy homemade dressing. It’s simple enough for a weeknight, special enough for guests, and totally delicious every single time. Give it a try and watch your friends and family ask for seconds!
Print
BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This vibrant BBQ Chicken Skewer Salad combines perfectly grilled, marinated chicken with fresh vegetables and a creamy herby ranch dressing. The mixture of smoky grilled corn, juicy tomatoes, black beans, and crisp romaine lettuce topped with flavorful skewers creates an irresistible, nutritious meal perfect for any season.
Ingredients
For the 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
For the 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
For the 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 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 in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to coat evenly. Marinate at least 20 minutes at room temperature or refrigerate for 4-8 hours for deeper flavor.
- Make Herby Ranch Dressing: Pour light tasting oil into a wide-mouth jar. Crack an egg into the oil allowing it to sink. Insert an immersion blender resting the blade on the yolk, blend for about 10 seconds without moving until a white, creamy mayo forms. Slowly move the blender up and down until fully emulsified. If using store-bought mayo, skip this step and use 1 cup mayo. Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic. Blend again until smooth. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill Corn and Chicken Skewers: Drizzle corn with avocado oil and coat well. Preheat grill to medium-high (350-400°F) and oil grates. Grill corn, turning every 2 minutes for 10-12 minutes until tender. Simultaneously, place marinated chicken cubes threaded on skewers onto the grill. Cook 3-4 minutes per side until grill marks appear, flipping and basting with reserved BBQ sauce, cooking until chicken is fully cooked with the grill closed. Remove corn and chicken from grill, let corn cool.
- Assemble Salad Base: In a large bowl, combine sliced romaine lettuce, green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of the herby ranch dressing and toss well until lettuce is coated.
- Add Grilled Corn and Avocado: Cut cooled grilled corn kernels off the cob and add to the salad along with diced avocado. Gently toss to combine all ingredients thoroughly.
- Serve: Arrange the tossed salad on a large platter or individual plates. Top with grilled BBQ chicken skewers and serve immediately for best flavor and texture. Enjoy your fresh, grilled BBQ chicken skewer salad!
Notes
- Pre-soaking wooden skewers helps prevent them from burning on the grill.
- Marinating chicken longer (up to 8 hours) enhances flavor and tenderness.
- The herby ranch dressing can be made ahead and refrigerated for up to 3 days.
- Omit corn and black beans for Whole30 compliant version.
- Using an immersion blender for homemade mayo ensures fresh, preservative-free dressing.
- Ensure grill is properly oiled to prevent sticking and to achieve perfect grill marks.
- For added heat, consider adding a pinch of cayenne or chili powder to the chicken marinade.
