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BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad

This BBQ Chicken Skewer Salad is a vibrant, fresh, and hearty dish featuring grilled chicken skewers, herby ranch dressing, and a colorful mix of salad ingredients. Perfect for a summer meal!
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time (optional) 4 hours
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 people
Calories 650 kcal

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.

Notes

Omit corn and black beans for Whole30 compliance. Marinate chicken longer for deeper flavor. Use store-bought mayo for a quicker ranch dressing version.
Keyword BBQ, Chicken, Grilled, Healthy, Summer