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
Scale
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.
