If you love vibrant, fresh flavors combined with smoky char and tender chicken, this BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe is about to become your new go-to dish. Perfectly marinated chicken skewers grilled to juicy perfection paired with a crisp, herb-filled salad and sweet, smoky grilled corn create a feast of textures and tastes that excite every bite. This recipe brilliantly balances tangy BBQ sauce with an herby ranch dressing, making it ideal for warm-weather meals, casual gatherings, or anytime you crave that irresistible combination of fresh and smoky goodness.
Ingredients You’ll Need
Each ingredient in this BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe plays a specially crafted role, from the vibrant fresh herbs that brighten every forkful, to the creamy avocado that adds a luscious touch. These simple essentials come together to create a salad that’s both refreshing and satisfyingly hearty.
- Boneless skinless chicken breasts: The star protein, providing lean, tender meat perfect for skewers.
- Avocado oil: A light, flavorful oil that helps marinate the chicken and grill the corn without overpowering other flavors.
- Kosher salt: Enhances all the natural flavors, bringing depth and balance.
- BBQ sauce (Primal Kitchen brand recommended): Adds smoky, tangy, sweet notes that define the chicken’s flavor.
- Wooden skewers: Essential for grilling the chicken chunks evenly and making serving easy and fun.
- Light tasting oil (avocado or light olive oil): The base for the herby ranch dressing, bringing creaminess and balance.
- Egg: Used to emulsify the homemade ranch for a silky, rich texture (optional if using store-bought mayo).
- Unsweetened full-fat coconut milk: Adds a slight sweetness and creaminess to the dressing without overpowering it.
- Lemon juice and red wine vinegar: Provide brightness and acidity for the dressing that cuts through the richness.
- Onion powder and minced garlic: Infuse the dressing with savory, aromatic depth.
- Fresh dill and parsley: Fresh herbs that elevate every bite with fragrant, garden-fresh notes.
- Freshly cracked black pepper: Adds just the right amount of heat to wake up your taste buds.
- Corn on the cob: Grilled until sweet and smoky, the kernels lend a wonderful texture and color contrast.
- Romaine lettuce: Crisp and refreshing, it’s the perfect leafy base to carry all the delicious toppings.
- Green onions: Bring mild onion flavor and a pop of green color to the salad.
- Grape tomatoes: Juicy bursts of sweetness that balance the smoky chicken.
- Black beans: Add hearty, earthy flavor and earthy protein that rounds out the salad perfectly.
- Cilantro and basil: Additional fresh herbs that lend complex, aromatic layers to the mix.
- Avocado: Creamy diced avocado pieces that make the salad rich and luscious.
How to Make BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe
Step 1: Marinate the Chicken
Begin by tenderizing your chicken breasts with a meat mallet until uniformly ½ inch thick; this helps the chicken cook evenly and stay juicy. Cut into 2-inch cubes and place them in a large bowl where you’ll toss with avocado oil, kosher salt, and 1 cup of the BBQ sauce. This marinade infuses the chicken with smoky sweetness and helps keep it tender once grilled. Let it rest for at least 20 minutes at room temperature or refrigerate for up to 8 hours for a deeper flavor punch.
Step 2: Prepare the Herby Ranch Dressing
This herby ranch is a real showstopper and worth the little bit of effort: pour your light tasting oil into a jar and crack an egg into it for emulsification (or skip the egg if you prefer store-bought mayo). Using an immersion blender, create a creamy base, then add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic. Blend again and stir in freshly chopped dill, parsley, and black pepper. Chill this dressing until you’re ready to toss with your salad for a burst of fresh, zesty, herbaceous flavor in every bite.
Step 3: Grill the Corn and Chicken Skewers
Drizzle the corn with avocado oil and roll to coat each ear—this keeps the husk from burning and adds flavor. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the corn, turning every couple of minutes until charred and tender—this usually takes around 10-12 minutes. While the corn cooks, place your chicken skewers on the grill, searing them for 3-4 minutes on one side to develop those beautiful grill marks, then flip, baste generously with reserved BBQ sauce, and cook another 3-4 minutes or until cooked through and juicy. Let rest briefly after grilling to lock in those flavors.
Step 4: Assemble the Salad
In a large bowl, combine thinly sliced romaine lettuce, the green parts of sliced green onions, juicy quartered grape tomatoes, black beans, and a handful of freshly chopped cilantro and basil. Toss with generous spoonfuls of your herby ranch dressing until every leaf is beautifully coated with that fresh, creamy flavor.
Step 5: Add Grilled Corn and Creamy Avocado
Cut the grilled corn kernels off the cob, adding their sweet, smoky crunch to the salad, and carefully fold in diced avocado pieces. This combination brings wonderful creaminess and a fresh pop of flavor that perfectly complements the seasoned chicken.
Step 6: Serve and Enjoy
Finally, arrange your tossed salad onto a large serving platter or individual plates and top with those irresistible BBQ chicken skewers. Serve immediately so you can enjoy the contrast of hot grilled chicken against crisp, cool salad and creamy avocado. This BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe is bound to impress and satisfy with each vibrant, smoky bite.
How to Serve BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe
Garnishes
Adding fresh garnishes can turn this salad from great to unforgettable. Sprinkle extra chopped fresh herbs like cilantro, parsley, or basil on top for a burst of green color and fresh aroma. A wedge of lemon or lime on the side invites your guests to add a citrusy zing. For a final touch, a light dusting of smoked paprika or a pinch of chili flakes elevates the smoky flavor profile beautifully.
Side Dishes
This salad shines wonderfully on its own, but pairing it with a few complementary sides takes your meal up a notch. Think about serving with warm corn muffins or crusty artisan bread to soak up any leftover dressing. A chilled cucumber or watermelon salad on the side adds a cooling contrast. Alternatively, grilled vegetables like zucchini or bell peppers echo the smoky theme and round out the meal perfectly.
Creative Ways to Present
For a crowd-pleaser, serve the salad family-style on a large wooden board with the chicken skewers laid across the top. Another fun presentation is to plate individual servings in mason jars layered with salad at the bottom and chicken skewers sticking out for handheld enjoyment. If you want to impress, use colorful serving bowls that highlight the salad’s vibrant hues and scatter fresh herb sprigs artistically across the top.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and honestly, it’s hard not to finish it all!), store the salad and chicken skewers separately in airtight containers. The salad will keep best without the dressing tossed in to avoid sogginess—add that fresh before serving tomorrow. The grilled chicken skewers maintain their juiciness for up to 3 days refrigerated.
Freezing
While the fresh herbs and salad components don’t freeze well, the marinated chicken cubes can be frozen before grilling. Lay them flat in a freezer bag and thaw in the fridge overnight when ready to use. Cook and assemble freshly for the best texture and flavor—this ensures your BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe stays fresh and vibrant.
Reheating
Reheat leftover chicken skewers gently in a skillet over medium heat or in the oven to avoid drying them out. Avoid microwaving if possible, as it can toughen the meat. Reheat just before serving and toss fresh salad with dressing to maintain that crisp freshness.
FAQs
Can I use other proteins instead of chicken?
Absolutely! While chicken is perfect for this recipe, shrimp or pork tenderloin cubes also work wonderfully on the skewers and pair beautifully with the fresh herbs and grilled corn flavors.
Is there a vegan or vegetarian version of this salad?
You can skip the chicken and black beans or swap in grilled tofu or tempeh marinated with BBQ sauce. Be sure to adjust the dressing to exclude egg if making vegan, and use a dairy-free mayo alternative.
Can I prepare this salad ahead of time for a party?
Yes! Prepare all components separately the day before. Keep the salad greens and dressing chilled separately, and grill the chicken skewers and corn fresh the day of for best flavor and texture.
What can I substitute for coconut milk in the dressing?
You can use regular mayonnaise or plain yogurt if you’re not avoiding dairy. Coconut milk adds a slight sweetness and richness but is easily swapped depending on your preferences.
How spicy is the BBQ sauce, and can I make it spicier?
The recommended BBQ sauce is mild and tangy, but you can absolutely choose a spicier version or add a pinch of cayenne or smoked chipotle powder to the marinade for an extra kick that balances beautifully with the herbs.
Final Thoughts
This BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe genuinely transforms simple ingredients into a sensational meal. It’s packed with vibrant colors, bursts of fresh herb flavors, and the irresistible charred smokiness from the grill, creating a winning combination every time. Whether you’re serving a casual family dinner or hosting friends, this recipe delivers a delicious, satisfying experience that everyone will love. Don’t wait—grab your skewers and herbs, and make this dish your new favorite!
Print
BBQ Chicken Skewer Salad with Fresh Herbs and Grilled Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad is a flavorful and fresh dish featuring tender grilled BBQ chicken skewers served atop a vibrant salad of romaine lettuce, grape tomatoes, black beans, fresh herbs, and grilled corn. Topped with a creamy, homemade herby ranch dressing, this salad combines smoky, tangy, and fresh flavors for a perfect light yet satisfying meal suitable for a summer cookout or any time you want a hearty salad with a BBQ twist.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch Dressing
- 1 cup light tasting oil (avocado oil 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 finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
Salad and Toppings
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce or 2 small heads
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado, peeled, seed removed, and diced medium
Instructions
- Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. Cut the chicken into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to combine, ensuring the chicken is evenly coated. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours if marinating longer.
- Prepare the Herby Ranch Dressing: Pour the light tasting oil into a wide mouth jar. Crack the egg into the oil, allowing it to sink. Insert an immersion blender and rest the blade on the yolk. Blend without moving for about 10 seconds until a white, creamy mayo forms at the bottom. Slowly move the blender up and down until the entire mixture emulsifies. (If using store-bought mayo, use 1 cup and skip this emulsification step.) Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic to the mayo; blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill the Corn and Chicken: Drizzle corn with avocado oil and rub to coat. Preheat the grill to medium-high heat (350-400°F) and oil the grill grates with an oil-soaked paper towel held by tongs. Place the corn on the grill and cook until tender, turning every 2 minutes for a total of 10-12 minutes. While the corn grills, thread the marinated chicken cubes onto the pre-soaked wooden skewers. Place chicken skewers on the grill. Cook the first side for 3-4 minutes or until grill marks form, then flip, baste with reserved BBQ sauce, and cook another 3-4 minutes with the grill closed until cooked through and marked. Transfer corn and chicken off the grill and let the corn cool.
- Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is well coated.
- Add Corn and Avocado: Cut grilled corn kernels from the cob and add to the salad along with diced avocado. Gently toss to combine all ingredients.
- Serve: Arrange the tossed salad on a platter or individual plates. Top with the grilled BBQ chicken skewers and serve immediately. Enjoy!
Notes
- Soaking wooden skewers before grilling prevents them from burning on the grill.
- If you prefer to skip making homemade ranch, you can substitute with 1 cup of store-bought mayo and omit the immersion blending step.
- For a Whole30-compliant version, omit the black beans and corn.
- Ensure chicken pieces are pounded to even thickness for uniform cooking.
- Marinate chicken longer for deeper flavor, but a minimum of 20 minutes works well for a quick meal.
- Use a grill preheated to medium-high to achieve perfect grill marks and avoid overcooking.
- Leftover dressing can be refrigerated in an airtight container for up to 3 days.
