why make this recipe
This salad is fresh, full of flavor, and easy to make. It mixes grilled BBQ chicken with crisp lettuce, corn, tomatoes, beans, herbs, and a creamy herby ranch. You get protein, veggies, and bold taste in one plate. It works for weeknight dinners, cookouts, and meal prep.
introduction
BBQ Chicken Skewer Salad is tasty and quick to cook. If you want another simple chicken idea, try this chicken parmesan with alfredo sauce recipe for a different flavor.
how to make BBQ Chicken Skewer Salad
Follow three main steps: marinate the chicken, make the herby-ranch, then grill the chicken and assemble the salad.
- Marinate the chicken: Cut the chicken into even pieces and toss with avocado oil, kosher salt, and BBQ sauce. Let it sit long enough to absorb flavor.
- Make the Herby-Ranch: Blend oil, egg (omit if using store mayo), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper into a creamy dressing.
- Grill the Chicken and Make the salad: Thread chicken on soaked skewers and grill until cooked through. Grill corn and slice off kernels. Toss romaine, green onions, tomatoes, black beans (omit for Whole30), cilantro, basil, and avocado. Top with sliced chicken skewers and herby ranch.
Ingredients :
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups bbq sauce (I use Primal Kitchen brand)
- 8 [6-inch] wooden skewers (pre-soaked)
- 1 cup light tasting oil
- 1 egg ((omit if using store-bought mayo), see note))
- 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 minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
- 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 and seed removed and diced medium)
Directions :
- Marinate the chicken: Cut chicken into bite-size pieces. Mix with 3 tbsp avocado oil, 1 tsp kosher salt, and BBQ sauce. Cover and chill at least 30 minutes or up to a few hours.
- Make the Herby-Ranch: In a blender or jar, combine 1 cup light tasting oil, 1 egg (or skip if using store mayo), ½ cup coconut milk, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp kosher salt, 1 tsp onion powder, 2 cloves minced garlic, ¼ cup dill, ¼ cup parsley, and 1 tsp black pepper. Blend until smooth and thick. Taste and adjust salt or lemon.
- Grill the Chicken and Make the salad: Soak skewers. Thread marinated chicken on skewers. Heat grill to medium-high and grill until chicken reaches 165°F and has good char. Brush with extra BBQ sauce if you like. Brush corn with 2 tbsp avocado oil and grill until slightly charred, then cut kernels off cobs. In a large bowl, toss romaine, green onions, tomatoes, black beans (if using), cilantro, basil, and avocado. Slice off chicken from skewers and place on top. Drizzle Herby-Ranch over salad or serve on the side.
how to serve BBQ Chicken Skewer Salad
Serve the salad on large plates or a shallow bowl. Place sliced chicken skewers over the greens and add grilled corn. Drizzle herby-ranch to taste. Serve extra BBQ sauce on the side for dipping.
how to store BBQ Chicken Skewer Salad
Store leftover dressing and salad separately. Keep chicken in an airtight container in the fridge for up to 3 days. Store the salad greens and toppings in a separate container for 1–2 days to stay crisp. Do not dress the salad until ready to eat.
tips to make BBQ Chicken Skewer Salad
- Cut chicken pieces even so they cook the same time.
- Pre-soak wooden skewers to stop burning.
- Use a meat thermometer to check doneness (165°F).
- If you skip the fresh egg, use store-bought mayo for safety.
- Grill corn with husks off for a quick char, or roast indoors if you don’t have a grill.
variation (if any)
- Whole30: Omit corn and black beans. Use compliant BBQ sauce and mayo substitute.
- Low-carb: Skip beans and extra corn. Add more greens or shaved cucumber.
- Vegetarian: Replace chicken with grilled tofu or tempeh marinated in BBQ sauce.
FAQs
Q: Can I make this ahead for a party?
A: Yes. Grill the chicken and make the dressing a day ahead. Keep salad ingredients separate and assemble just before serving.
Q: Can I use metal skewers instead of wooden?
A: Yes. Metal skewers work well and do not need soaking.
Q: What if I don’t have a grill?
A: Use a grill pan or broiler. Cook chicken on high heat to get a bit of char.
Q: Is the dressing dairy-free?
A: The dressing uses coconut milk and oil and is dairy-free if you skip egg (or use dairy-free mayo).
Q: Can I freeze the cooked chicken?
A: You can freeze cooked chicken for up to 2 months, but texture is best when fresh. Thaw in the fridge before reheating.
BBQ Chicken Skewer Salad
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Description
A fresh and flavorful salad combining grilled BBQ chicken, crisp veggies, and a creamy herby ranch dressing, perfect for any occasion.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups barbecue sauce
- 8 (6-inch) wooden skewers (pre-soaked)
- 1 cup light tasting 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 minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce
- 6 green onions (thinly sliced)
- 2 cups quartered grape tomatoes
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado (peeled, seeded, and diced)
Instructions
- Marinate the chicken by cutting it into bite-size pieces. Mix with 3 tbsp avocado oil, 1 tsp kosher salt, and BBQ sauce. Cover and chill for at least 30 minutes.
- Make the Herby-Ranch dressing by blending together light tasting oil, egg (or omit if using store mayo), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper until smooth.
- Soak skewers. Thread marinated chicken onto skewers and grill over medium-high heat until fully cooked and charred (165°F). Brush corn with avocado oil and grill until charred, then cut kernels off. In a large bowl, toss together romaine, green onions, tomatoes, black beans (if using), cilantro, basil, and avocado. Top with sliced chicken and drizzle with Herby-Ranch.
Notes
Store leftover dressing and salad separately. Chicken can be stored in an airtight container for up to 3 days. Keep salad toppings separate for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
