Table of Contents
There are certain meals that just taste like summer, and this BBQ Chicken Skewer Salad is one of them. I still remember the first time I threw this together on a warm Sunday evening when my fridge was running low, but the grill was calling my name. It turned out so fresh, colorful, and unbelievably tasty that it quickly became one of my favorite warm-weather dinners. The juicy grilled chicken skewers, smoky corn, crisp romaine, and creamy herby ranch dressing? Pure summer magic on a plate.
This is the kind of recipe that looks fancy but comes together easily, perfect for feeding friends or family without spending hours in the kitchen.
Why You’ll Love BBQ Chicken Skewer Salad
- Quick & Easy: Minimal prep with simple, fresh ingredients.
- Perfect for Summer: Ideal for grilling season and outdoor dinners.
- Customizable: Add or leave out ingredients based on your preference.
- Crowd-Pleaser: The whole family (even picky eaters) loves it.
- Packed with Flavor: Sweet, smoky, creamy, and crunchy all in one bite.
Ingredients for BBQ Chicken Skewer Salad
For the Chicken Skewers:
- Boneless skinless chicken breasts
- Avocado oil
- Kosher salt
- BBQ sauce (I love Primal Kitchen BBQ sauce)
- Wooden skewers (pre-soaked)
For the Herby Ranch:
- Light tasting oil or avocado oil
- Egg
- Unsweetened full fat coconut milk
- Lemon juice
- Red wine vinegar
- Kosher salt
- Onion powder
- Minced garlic
- Fresh dill
- Fresh parsley
- Black pepper
For the Salad:
- Corn on the cob
- Avocado oil
- Romaine lettuce
- Green onions
- Grape tomatoes
- Black beans
- Fresh cilantro
- Fresh basil
- Ripe avocado
(Exact measurements are in the recipe card below!)
How to Make BBQ Chicken Skewer Salad
Step 1: Marinate the Chicken
Pound the chicken to a uniform thickness and cut into 2-inch cubes. Toss with oil, salt, and BBQ sauce. Let marinate for at least 20 minutes, but if you can plan ahead, marinate for 4-8 hours in the fridge for even more flavor.
Step 2: Make the Herby Ranch Dressing
In a jar, blend oil and egg using an immersion blender until thick and creamy. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again until combined. Stir in chopped dill, parsley, and black pepper. Chill until ready to use.
Step 3: Grill the Chicken & Corn
Heat the grill to medium-high. Rub corn with oil. Grill corn for about 10-12 minutes, turning often. Place chicken skewers on the grill and cook 3-4 minutes per side, basting with extra BBQ sauce until cooked through and beautifully charred.
Step 4: Assemble the Salad
In a large bowl, combine chopped romaine, green onions, tomatoes, black beans, cilantro, and basil. Slice grilled corn off the cob and add it in. Dice avocado and add to the salad. Toss with desired amount of dressing.
Step 5: Serve
Serve salad in bowls with BBQ chicken skewers on the side or sliced over the top. Drizzle with extra dressing and dig in!
Pro Tips for the Best BBQ Chicken Skewer Salad
- Soak Wooden Skewers: Prevent them from burning on the grill by soaking for at least 30 minutes.
- Grill with the Lid Closed: Helps the chicken stay juicy.
- Make Dressing Ahead: Saves time and lets flavors develop.
- Use Leftover Chicken: Perfect for meal prep or using up grilled chicken from another meal.
Recommended Equipment for This Recipe
Here are a few kitchen tools I absolutely love using when making this BBQ Chicken Skewer Salad. They help everything come together easily and perfectly:
- Grill Pan or Outdoor Grill — Ideal for getting that smoky flavor and perfect char marks.
- Wooden Skewers Set — Pre-soaked and ready for easy chicken grilling.
- Meat Mallet — Helps pound chicken evenly for quicker, even cooking.
- Immersion Blender — Perfect for making homemade creamy ranch dressing in seconds.
- Corn Stripper Tool — Makes removing grilled corn from the cob super fast and mess-free.
Serving Suggestions
- Perfect Summer Dinner: Serve outdoors with iced tea or lemonade.
- BBQ Party Favorite: Pair with grilled veggies or garlic bread.
- Family Night: Let everyone build their own bowls for a fun interactive meal.
Storage & Make-Ahead Tips
- Store leftover salad and chicken separately in airtight containers for up to 2 days.
- Dressing keeps in the fridge for up to 1 week.
- Reheat chicken gently in the microwave or on the grill.
- Keep salad undressed until ready to eat for best texture.
Variations of BBQ Chicken Skewer Salad
- Add Cheese: Crumbled feta or shredded cheddar is delicious.
- Spicy Kick: Add sliced jalapenos or a drizzle of hot sauce.
- Vegetarian Version: Use grilled tofu or chickpeas instead of chicken.
- Whole30 Friendly: Omit corn and beans and use compliant BBQ sauce.
Closing Thoughts
This BBQ Chicken Skewer Salad is everything I love about summer on one plate — smoky, fresh, colorful, and packed with bold flavors. It is the kind of meal that feels like a treat but is super easy to make at home. Whether you are firing up the grill for a weekend gathering or just want a fun dinner that breaks the routine, this recipe is sure to be a hit. Give it a try and let me know how your version turned out!
Don’t forget to check the recommended tools above to make your cooking even easier and more fun!
Frequently Asked Questions (FAQs)
Can I use store-bought ranch dressing? Yes, absolutely! Choose a light and creamy variety for best flavor.
Can I grill the chicken without skewers? Definitely. Just grill the chicken pieces directly on the grate or use a grill basket.
Can I use chicken thighs instead of breasts? Yes, chicken thighs are juicy and flavorful — they work perfectly.
How can I make this salad low carb? Skip the corn and beans, and load up on avocado, lettuce, and other fresh veggies.
What is the best BBQ sauce for this recipe? Any of your favorites will work, but I love using Primal Kitchen for a cleaner ingredient list.
BBQ Chicken Skewer Salad
Equipment
- Grill
- Wooden Skewers
- Immersion Blender
- Mixing Bowls
- Large Salad Bowl
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Tongs
- Grill Brush or Oil Brush
- Paper Towels
Ingredients
For the Chicken Skewers
- 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
For the W30 Herby Ranch
- 1 cup light tasting oil I use avocado oil or light olive oil
- 1 egg omit if using store-bought mayo
- 0.5 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
- 0.25 cup fresh dill fronds finely chopped
- 0.25 cup fresh parsley finely chopped
- 1 tsp freshly cracked black pepper
For the Salad
- 4 ears corn *omit for Whole30
- 2 tbsp avocado oil
- 8 cups romaine lettuce thinly sliced or 2 small heads
- 6 green onions thinly sliced (green part only)
- 2 cups grape tomatoes quartered or 16 ounces
- 1 can black beans 15-ounce, drained and rinsed *omit for Whole30
- 0.25 cup freshly chopped cilantro leaves loosely packed
- 2 tbsp freshly chopped basil leaves
- 1 avocado peeled, seed removed, and diced medium
Instructions
- Marinate the chicken: Pound the chicken to ½ inch thickness. Cube into 2-inch pieces and mix in a bowl with oil, salt, and 1 cup bbq sauce. Marinate at room temp for 20 minutes or refrigerate for 4-8 hours.
- Make the Herby-Ranch: In a wide mouth jar, pour oil and crack the egg in. Blend with immersion blender until mayo forms. Add coconut milk, lemon, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Refrigerate.
- Grill the Chicken and Corn: Drizzle corn with avocado oil. Heat grill to 350-400°F. Grill corn for 10-12 minutes, turning every 2 minutes. Grill chicken skewers 3-4 minutes per side, basting with bbq sauce.
- Make the Salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of dressing.
- Assemble: Cut grilled corn off the cob. Add to salad with diced avocado. Toss gently. Serve with grilled chicken skewers on top.
Leave a Reply