BBQ Chicken Skewer Salad Recipe

Imagine all the smoky, tangy goodness of BBQ chicken fresh off the grill, tossed with crisp greens, grilled corn, creamy avocado, and a vibrant herby ranch—all in one big, bold bowl! This BBQ Chicken Skewer Salad is a true celebration of summer flavors, and trust me, you’ll want to make it again and again.

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Ingredients You’ll Need

Don’t be daunted by the ingredient list—each element in this BBQ Chicken Skewer Salad brings something special, and together, they make magic. Every ingredient plays an essential part in either amping up the flavor, adding crunch and color, or keeping things perfectly luscious and fresh.

• Boneless Skinless Chicken Breasts: The canvas for all that BBQ flavor—juicy, meaty, and ideal for skewering.
• Avocado Oil: Great for marinating, grilling, and making the creamiest ranch; neutral and healthy, it won’t overpower your other ingredients.
• Kosher Salt: Enhances every ingredient and helps the chicken stay flavorful from the inside out.
• BBQ Sauce: Use your favorite smoky-sweet bottled BBQ sauce (I love Primal Kitchen); it infuses the chicken with bold flavor and turns into a glaze on the grill.
• Wooden Skewers: Soaked ahead so they won’t burn on the grill—essential for easy chicken handling.
• Egg: For creating an ultra-creamy, homemade ranch base (or use store-bought, light-flavored mayo if you prefer).
• Unsweetened Full-Fat Coconut Milk: Adds richness and makes the ranch dressing totally dairy-free.
• Lemon Juice & Red Wine Vinegar: Bring brightness and tang to the herby ranch.
• Onion Powder & Fresh Garlic: Layer umami flavors in your dressing and boost the dressing’s savory depth.
• Fresh Dill, Parsley & Cracked Black Pepper: Pack your ranch with garden-fresh flavor.
• Romaine Lettuce: Crunchy, refreshing, and hearty enough to stand up to warm chicken and bold dressing.
• Green Onions: Offer a mild, zippy bite that ties all the bright flavors together.
• Grape Tomatoes: Sweet, juicy, and eye-catching—all the best salad vibes.
• Black Beans: Hearty, creamy beans add protein and make each serving feel extra satisfying (skip for Whole30).
• Fresh Cilantro & Basil: Fresh herbs bring summer straight to your bowl, and brighten every forkful.
• Avocado: For that irresistible creamy contrast (and gorgeous color) at the finish.
• Fresh Corn: Charring the cobs adds smokiness and a caramelized sweetness—true BBQ magic!

Variations

One of the best things about this BBQ Chicken Skewer Salad is that it’s endlessly flexible. Feel free to play with ingredients based on what’s in your fridge, what’s in season, or any dietary needs—this salad loves to adapt!

• Swap the Protein: Try shrimp, tofu, or even steak skewers in place of chicken for your own spin on the BBQ vibes.
• Go Dairy-Free or Whole30 All the Way: Leave out the black beans and corn, and stick with the homemade dairy-free ranch for a lighter, totally compliant salad that loses none of the flavor.
• Make It Extra Hearty: Add cubed roasted sweet potatoes or even cooked quinoa to the greens for a more filling meal.
• Change Up the Greens: Sub in baby spinach, mixed greens, or even finely shredded kale for romaine if you want a different texture or nutrient boost.

How to Make BBQ Chicken Skewer Salad

Step 1: Marinate and Prep the Chicken

Start by pounding your chicken breasts to an even ½-inch thickness—this helps them cook evenly and stay juicy. Cut them into large, 2-inch cubes, then toss with avocado oil, kosher salt, and half your BBQ sauce. Let them marinate for at least 20 minutes at room temp (or up to 8 hours in the fridge), so every bite is infused with sweet, smoky flavor.

Step 2: Make the Herby Ranch Dressing

While your chicken is soaking up all that flavor, whip up the ranch. With an immersion blender, start with oil and an egg at the bottom of a wide-mouth jar to emulsify into a dreamy mayo. Then, blend in coconut milk, lemon, vinegar, garlic, onion powder, fresh dill, and parsley—the result is a thick, zippy, perfectly pourable ranch that rivals any bottled brand.

Step 3: Grill the Chicken Skewers and Corn

Heat your grill to medium-high (about 350–400°F). Drizzle corn cobs with avocado oil and rub to coat. Thread marinated chicken onto pre-soaked skewers for easy handling. Grill the corn, turning every couple of minutes for 10–12 minutes until charred and tender. Meanwhile, grill the chicken skewers, flipping and basting with the reserved BBQ sauce. Cook until juicy, smoky, and slightly caramelized; let both cool slightly while you prep the salad.

Step 4: Toss the Salad and Assemble

In a big bowl, toss romaine, sliced green onions, tomatoes, black beans, cilantro, and basil with your herby ranch (to taste). Slice the kernels off your grilled corn cobs and add them to the salad along with diced avocado. Top with the irresistible BBQ chicken skewers. Each bite is layered with crunch, creaminess, tang, and smoky-sweet chicken—just irresistible!

How to Serve BBQ Chicken Skewer Salad

Garnishes

Finish your BBQ Chicken Skewer Salad with a flurry of fresh herbs—cilantro, basil, and extra dill all add a pop of color and fragrance. A final sprinkle of cracked black pepper or a squeeze of lemon will make every bite even brighter and bolder.

Side Dishes

This main-dish salad shines all on its own, but it’s also fantastic with some crusty grilled bread, a big bowl of watermelon, or simple roasted potatoes. If you’re hosting, add iced tea or a cold beer—and watch this colorful BBQ Chicken Skewer Salad steal the show.

Creative Ways to Present

For a party-worthy look, serve each salad individually with a skewer resting on top, or pile everything on a large platter and let guests help themselves. You can even layer ingredients in mason jars for meal prep or picnic perfection—just keep dressing separate until ready to toss!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover BBQ Chicken Skewer Salad (lucky you!), separate the dressing and chicken from the greens before storing. Keep each component in an airtight container in the fridge for up to 3 days, which helps everything stay fresh and delicious.

Freezing

While you don’t want to freeze the assembled salad, you can freeze the grilled chicken skewers on their own—just wrap them well and store for up to 2 months. Thaw overnight in the fridge before rewarming or adding to a fresh salad base.

Reheating

To reheat your chicken skewers, a few minutes in a 350°F oven or a quick zap in the microwave will do the trick. If using the oven, wrap in foil to keep in moisture. Always add the chicken to the salad just before serving to keep everything vibrant!

FAQs

Final Thoughts

If you’re seeking a vibrant, satisfying meal that screams summer and is guaranteed to earn rave reviews, this BBQ Chicken Skewer Salad is your answer. Get out the grill, gather some friends, and dig into a salad that’s as fun to make as it is to eat. I hope you love every flavorful forkful!

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