BBQ Chicken Skewer Salad

Why You’ll Love This Recipe

• Flavorful Marinated Chicken: The chicken is marinated in a savory BBQ sauce, infusing it with rich, smoky flavors that complement the fresh salad ingredients.
• Homemade Herby Ranch Dressing: A creamy, herb-infused dressing made from scratch elevates the salad, adding a refreshing and tangy note.
• Nutritious and Satisfying: Packed with protein from the chicken and a variety of fresh vegetables, this salad is both filling and nourishing.

Ingredients

For the Chicken Skewers:

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce (such as Primal Kitchen brand)
• 8 wooden skewers (6-inch), pre-soaked

For the Herby Ranch Dressing:

• 1 cup light-tasting oil (e.g., avocado oil or “light” olive oil)
• 1 egg (omit if using store-bought mayo)
• ½ cup unsweetened full-fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 teaspoon freshly cracked black pepper

For the Salad:

• 4 ears corn (omit for Whole30)
• 2 tablespoons avocado oil
• 8 cups thinly sliced romaine lettuce (or 2 small heads)
• 6 green onions, thinly sliced (green parts only)
• 2 cups quartered grape tomatoes (about 16 ounces)
• 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
• ¼ cup freshly chopped cilantro leaves
• 2 tablespoons freshly chopped basil leaves
• 1 avocado, peeled, seeded, and diced

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

Directions

1. Marinate the Chicken:
   • Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a uniform ½-inch thickness. Cut into 2-inch pieces and place in a large bowl with the avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir until well combined. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4–8 hours for a deeper flavor.
2. Prepare the Herby Ranch Dressing:
   • Pour the light-tasting oil into a wide-mouth jar. Crack the egg into the oil and let it sink to the bottom. Insert an immersion blender into the jar, resting the blade on top of the yolk. Blend without moving the blender until a thick mayo forms at the bottom (about 10 seconds). Then, slowly raise and lower the blender until the entire mixture emulsifies into mayonnaise.
   • Add the coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic to the jar. Blend again until well combined. Stir in the chopped dill, parsley, and freshly cracked black pepper. Set aside.
3. Prepare the Salad Components:
   • Preheat a grill or grill pan over medium-high heat. Brush the corn with 1 tablespoon of avocado oil and grill, turning occasionally, until charred and tender (about 10 minutes). Remove from the grill and let cool before cutting the kernels off the cobs.
   • In a large bowl, combine the sliced romaine lettuce, green onions, grape tomatoes, black beans, chopped cilantro, basil, and diced avocado. Add the grilled corn kernels and toss gently to combine.
4. Grill the Chicken Skewers:
   • Thread the marinated chicken pieces onto the pre-soaked wooden skewers. Grill over medium-high heat, turning occasionally and basting with the remaining 1 cup of BBQ sauce, until the chicken is cooked through and has a slight char (about 10–12 minutes).
5. Assemble the Salad:
   • Drizzle the herby ranch dressing over the salad and toss to coat evenly. Divide the salad among serving plates and top each with a BBQ chicken skewer. Serve immediately.

Servings and Timing

• Servings: 4 people
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes (plus marinating time)

Variations

• Vegetarian Option: Replace the chicken with grilled tofu or tempeh marinated in BBQ sauce.
• Spicy Twist: Add diced jalapeños to the salad or a dash of hot sauce to the dressing for extra heat.
• Different Greens: Substitute romaine lettuce with mixed greens or spinach for a different texture and flavor.

Storage/Reheating

• Storage: Store leftover salad components and chicken separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken

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  BBQ Chicken Skewer Salad

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  • Author: Julia
  • Total Time: 35 minutes (plus marinating)
  • Yield: 4 servings
  • Diet: Gluten Free

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  Description

  This BBQ Chicken Skewer Salad is a flavorful and hearty dish featuring marinated grilled chicken skewers, fresh vegetables, and a homemade herby ranch dressing. Perfect for warm-weather meals, this protein-packed salad is fresh, smoky, and satisfying!

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  Ingredients

  For the Chicken Skewers:

  • 2 lbs boneless, skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce
  • 8 wooden skewers (pre-soaked)

  For the Herby Ranch Dressing:

  • 1 cup light-tasting oil (avocado or light olive 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 garlic, minced
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tsp black pepper

  For the Salad:

  • 4 ears corn (omit for Whole30)
  • 2 tbsp avocado oil
  • 8 cups romaine lettuce, thinly sliced
  • 6 green onions, sliced (green parts only)
  • 2 cups grape tomatoes, quartered
  • 1 (15 oz) can black beans, drained and rinsed (omit for Whole30)
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp fresh basil, chopped
  • 1 avocado, diced

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  Instructions

  Marinate the Chicken:

  1. Pound chicken breasts to ½-inch thickness and cut into 2-inch pieces.
  2. In a large bowl, mix chicken with avocado oil, kosher salt, and 1 cup BBQ sauce. Let marinate for at least 20 minutes or refrigerate for 4–8 hours.

  Make the Herby Ranch Dressing:

  1. In a jar, add oil and crack an egg into it. Let egg settle at the bottom.
  2. Insert an immersion blender and blend until emulsified (about 10 seconds).
  3. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again.
  4. Stir in dill, parsley, and black pepper. Set aside.

  Prepare the Salad Components:

  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush corn with avocado oil and grill for about 10 minutes until charred. Let cool and cut kernels off the cob.
  3. In a large bowl, mix romaine, green onions, tomatoes, black beans, cilantro, basil, and avocado. Add grilled corn.

  Grill the Chicken Skewers:

  1. Thread marinated chicken onto pre-soaked skewers.
  2. Grill for 10–12 minutes, turning occasionally and basting with remaining BBQ sauce.

  Assemble the Salad:

  1. Drizzle herby ranch dressing over salad and toss to coat.
  2. Divide among plates and top each with a BBQ chicken skewer. Serve immediately.

  Notes

  • Vegetarian Option: Replace chicken with grilled tofu or tempeh.
  • Spicy Twist: Add jalapeños to the salad or hot sauce to the dressing.
  • Alternative Greens: Swap romaine for mixed greens or spinach.
  • Make-Ahead Tip: Store components separately and assemble before serving.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American