BBQ Chicken Skewer Salad

Short Description

I make this BBQ chicken skewer salad when I’m craving something bold yet balanced. Juicy BBQ-glazed chicken skewers sit on top of a vibrant salad loaded with grilled corn, beans, herbs, and avocado, all tied together with a homemade herby ranch dressing.

Why You’ll Love This Recipe

I love this recipe because it brings together grilled flavors and fresh ingredients in a really satisfying way. I enjoy how customizable it is, and the homemade ranch dressing makes everything taste extra special. It’s filling enough to serve as a main dish and impressive enough for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Skewers
2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce, divided
8 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
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
6 green onions, thinly sliced
16 ounces grape tomatoes, quartered
1 can black beans, drained and rinsed
1/4 cup freshly chopped cilantro
2 tablespoons freshly chopped basil
1 avocado, diced

Directions

I start by pounding the chicken until it’s an even thickness, then cut it into 2-inch pieces. I place it in a bowl with avocado oil, salt, and 1 cup of BBQ sauce, stirring until well coated. I let it marinate for at least 20 minutes, or longer if I have time.

To make the herby ranch dressing, I add the avocado oil and egg to a wide-mouth jar and blend with an immersion blender until thick and creamy. I then blend in the coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. I stir in the dill, parsley, and black pepper and refrigerate until ready to use.

I thread the marinated chicken onto the skewers and drizzle the corn with avocado oil. I heat the grill to medium-high and oil the grates. I grill the corn for about 10 to 12 minutes, turning often, until tender. At the same time, I grill the chicken skewers for 3 to 4 minutes per side, basting with the remaining BBQ sauce, until fully cooked and nicely charred.

Once slightly cooled, I cut the corn from the cob. In a large bowl, I combine the romaine, green onions, tomatoes, black beans, cilantro, and basil. I toss everything with my desired amount of dressing, then gently fold in the corn and avocado. I finish by topping the salad with the grilled chicken skewers.

Servings and Timing

This recipe serves 6 people. I usually plan about 20 minutes of prep time and 15 minutes of cooking time, for a total of around 35 minutes.

Variations

I like swapping romaine for mixed greens or adding shredded cheddar for extra richness. Sometimes I use grilled chicken thighs instead of breasts for more juiciness. If I want extra heat, I mix a little chipotle or spicy BBQ sauce into the marinade.

Storage/Reheating

I store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. I reheat the chicken gently and assemble the salad fresh to keep everything crisp.

FAQs

Can I make the dressing ahead of time?

I often make it a day or two ahead and keep it refrigerated until ready to use.

Can I cook the chicken without a grill?

I cook the skewers on a grill pan or under the broiler when a grill isn’t available.

What BBQ sauce works best?

I prefer a slightly smoky, mildly sweet BBQ sauce, but I use whatever I have on hand.

Can this be meal-prepped?

I prep all components separately and assemble just before eating for the best texture.

Is this salad very filling?

I find it extremely filling thanks to the chicken, beans, avocado, and dressing.

Conclusion

This BBQ Chicken Skewer Salad is one of those recipes I keep coming back to because it’s fresh, bold, and satisfying all at once. I love the mix of grilled flavors and crisp vegetables, and it always feels like a complete, well-rounded meal. It’s perfect for sharing or enjoying throughout the week.

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