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BBQ Chicken Skewer Salad Recipe

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4 from 88 reviews

This BBQ Chicken Skewer Salad is a flavorful and satisfying dish featuring juicy grilled chicken marinated in BBQ sauce, served over a fresh and vibrant salad with grilled corn, black beans, and a creamy herby ranch dressing made from scratch. Perfect for a healthy lunch or dinner, it combines smoky, tangy, and herbal notes with crunchy and creamy textures.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

For the Chicken Skewers:

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

For the Herby Ranch Dressing:

  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped fresh dill fronds
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

For the Salad:

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (from about 2 small heads)
  • 6 green onions, thinly sliced (green parts only)
  • 16 ounces (about 2 cups) quartered grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed, freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced into medium cubes

Instructions

  1. Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-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. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours to allow flavors to infuse.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, add the avocado oil and egg. Use an immersion blender and, without moving it, gently blend until the mixture turns white, creamy, and thick, about 10 to 15 seconds. Slowly move the immersion blender up and down until the oil and egg have emulsified into a mayonnaise-like texture. Add the coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic; blend until fully combined. Stir in the fresh dill, parsley, and black pepper. Refrigerate the dressing until ready to use.
  3. Prepare and grill the chicken and corn: Thread the marinated chicken pieces onto the pre-soaked wooden skewers, placing 4 to 5 pieces on each skewer, and set aside. Drizzle the ears of corn with the avocado oil and rub to coat evenly. Heat the grill to medium-high heat (350°F to 400°F) and oil the grill grates by dipping a wadded paper towel in oil and wiping the grates with tongs. Grill the corn for 10 to 12 minutes, turning frequently until tender and lightly charred. Place the chicken skewers on the grill and cook for 3 to 4 minutes, until nice grill marks form. Flip the skewers and baste the cooked side with the remaining BBQ sauce. Continue grilling for another 3 to 4 minutes until the chicken is cooked through and well-charred on both sides. Remove the chicken and corn from the grill and allow to cool slightly.
  4. Assemble the salad: In a large bowl, combine the thinly sliced romaine lettuce, green onions, quartered grape tomatoes, black beans, chopped cilantro, and basil. Add your desired amount of the herby ranch dressing and toss gently to coat the lettuce evenly. Carefully cut the grilled corn kernels off the cob and add them to the salad along with the diced avocado. Toss gently once more to combine all ingredients.
  5. Serve: Arrange the salad on plates or a serving platter, top with the grilled BBQ chicken skewers, and serve immediately. Enjoy your fresh, smoky, and herbaceous BBQ Chicken Skewer Salad!

Notes

  • Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning on the grill.
  • Marinate chicken for at least 20 minutes, but for best flavor, refrigerate for 4 to 8 hours before grilling.
  • If you don’t have a grill, the chicken skewers can be cooked on a grill pan or broiled in the oven, adjusting cooking times accordingly.
  • The homemade herby ranch dressing can be stored in the refrigerator for up to 3 days.
  • Feel free to substitute avocado oil with another neutral oil like grapeseed or canola if preferred.
  • Make sure to oil the grill grates properly to prevent the chicken and corn from sticking.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://flavorhug.com/bbq-chicken-skewer-salad-recipe/