Why You’ll Love This Recipe

Flavorful Combination: The smoky BBQ chicken pairs perfectly with the crispness of fresh vegetables and the creamy tang of the herby ranch dressing.
Nutritious and Filling: Packed with protein, fiber, and healthy fats, this salad is both satisfying and nourishing.
Customizable: Easily adaptable to various dietary preferences by omitting or substituting ingredients as needed.
Perfect for Grilling Season: An excellent way to enjoy outdoor cooking with a fresh and vibrant salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Skewers:
- Boneless, skinless chicken breasts
- Avocado oil
- Kosher salt
- BBQ sauce (e.g., Primal Kitchen brand)
- Wooden skewers (pre-soaked)
For the Herby Ranch Dressing:
- Light-tasting oil (e.g., avocado oil)
- Egg (omit if using store-bought mayo)
- Unsweetened full-fat coconut milk
- Lemon juice
- Red wine vinegar
- Kosher salt
- Onion powder
- Minced garlic
- Fresh dill fronds
- Fresh parsley
- Freshly cracked black pepper
For the Salad:
- Corn on the cob (omit for Whole30)
- Avocado oil
- Romaine lettuce
- Green onions
- Grape tomatoes
- Black beans (omit for Whole30)
- Fresh cilantro leaves
- Fresh basil leaves
- Avocado

Directions

Marinate the Chicken: Pound the chicken breasts to an even ½-inch thickness. Cube into 2-inch pieces and place in a large bowl with avocado oil, kosher salt, and BBQ sauce. Stir until well combined. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours.
Prepare the Herby Ranch Dressing: In a wide-mouth jar, pour the light-tasting oil and crack the egg into it. Using an immersion blender, blend until a thick mayo forms. 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 the Chicken and Corn: Preheat the grill to medium-high heat (350-400°F) and oil the grates. Drizzle the corn with avocado oil and rub to coat evenly. Thread the marinated chicken onto pre-soaked wooden skewers. Place the corn and chicken skewers on the grill. Cook the corn until tender, about 10-12 minutes, turning every 2 minutes. Grill the chicken skewers for 3-4 minutes on the first side until grill marks form. Flip, baste with reserved BBQ sauce, and cook for another 3-4 minutes until cooked through.
Assemble the Salad: In a large bowl, combine sliced romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, chopped cilantro, and basil. Add the desired amount of herby ranch dressing and toss until the lettuce is well coated. Cut the grilled corn off the cob and add to the salad along with diced avocado. Gently toss to combine.
Serve: Divide the salad among plates and top with grilled chicken skewers. Enjoy!

Servings and Timing

Servings: 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Protein Alternatives: Substitute chicken with grilled shrimp or tofu for a different twist.
Vegetarian Option: Omit the chicken and add more beans or grilled vegetables like bell peppers and zucchini.
Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the dressing for extra heat.
Cheese Addition: Sprinkle crumbled feta or shredded cheddar cheese over the salad for added richness.

Storage/Reheating

Storage: Store the salad components separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken skewers on the grill or in a preheated oven at 350°F for about 5-7 minutes until warmed through.

FAQs

How can I make this salad Whole30 compliant?

To make this salad Whole30 compliant, omit the corn and black beans. Ensure that the BBQ sauce and mayonnaise used are Whole30 approved.

Can I use store-bought ranch dressing?

Yes, you can use store-bought ranch dressing to save time. Choose a high-quality, preferably organic brand for the best flavor.

BBQ Chicken Skewer

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Author: Julia
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This BBQ Chicken Skewer Salad is a fresh, smoky, and satisfying meal inspired by California Pizza Kitchen’s iconic BBQ Chicken Salad. Grilled chicken skewers meet crisp veggies, herby ranch dressing, and a burst of bold flavors in this healthy, customizable dish.

Instructions

Marinate the Chicken: Pound chicken to ½-inch thickness. Cube into 2-inch pieces and toss with avocado oil, salt, and BBQ sauce. Marinate for 20 minutes at room temp or refrigerate for up to 8 hours.
Make the Herby Ranch Dressing: In a jar, blend oil and egg with an immersion blender to form mayo. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again, then stir in herbs and pepper. Chill until ready.
Grill Chicken & Corn: Preheat grill to 350–400°F. Rub corn with avocado oil. Skewer the chicken and grill with corn—cook corn for 10–12 minutes, turning often. Grill chicken 3–4 minutes per side, basting with BBQ sauce until fully cooked.
Assemble the Salad: In a large bowl, toss romaine, green onions, tomatoes, black beans, cilantro, and basil with ranch dressing. Add grilled corn (cut from cob) and avocado. Toss gently.
Serve: Plate the salad and top with chicken skewers. Enjoy!