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
Scale
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.
