Name: BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 2 cups BBQ sauce, divided (e.g., Primal Kitchen); 8 (6-inch) wooden skewers, pre-soaked; 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; 4 ears corn; 2 tablespoons avocado oil; 8 cups thinly sliced romaine lettuce (from 2 small heads); 6 green onions (green parts only), thinly sliced; 16 oz grape tomatoes, quartered; 1 (15 oz) 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

BBQ Chicken Skewer Salad

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This vibrant BBQ Chicken Skewer Salad is loaded with grilled corn, creamy avocado, black beans, and a herby ranch dressing—fresh, filling, and packed with flavor.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Main Course, Salad
Method: Grilled, Assembled
Cuisine: American
Diet: Gluten Free

Ingredients

→ For the Chicken Skewers:

2 pounds boneless, skinless chicken breasts

3 tablespoons avocado oil

1 teaspoon kosher salt

2 cups BBQ sauce, divided (e.g., 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 2 small heads)

6 green onions (green parts only), thinly sliced

16 oz grape tomatoes, quartered

1 (15 oz) 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

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Instructions

1. Marinate the Chicken:

Pound chicken to ½-inch thickness and cut into 2-inch chunks.

In a bowl, mix chicken with avocado oil, salt, and 1 cup BBQ sauce. Marinate for 20 minutes at room temp or up to 8 hours in the fridge.

2. Make the Herby Ranch Dressing:

In a wide-mouth jar, blend avocado oil and egg using an immersion blender until emulsified into mayonnaise.

Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Chill until ready to use.

3. Grill Chicken & Corn:

Thread marinated chicken onto soaked skewers (4–5 pieces each).

Rub corn with avocado oil.

Heat grill to medium-high (350–400℉). Oil grates.

Grill corn, turning often, for 10–12 minutes until tender.

Grill chicken skewers 3–4 minutes per side, basting with reserved BBQ sauce. Cook until done and nicely charred.

4. Assemble the Salad:

In a large bowl, toss romaine, green onions, tomatoes, black beans, cilantro, and basil with desired amount of herby ranch dressing.

Cut grilled corn from the cobs and add to the salad along with diced avocado. Gently toss again.

Top with BBQ chicken skewers and serve.

Notes

Make Ahead Tip: The dressing and chicken can be prepared in advance for easy assembly.

Grill Alternative: Use a grill pan indoors if grilling outdoors isn’t an option.

Customization: Add shredded cheese, jalapeños, or crushed tortilla chips for extra texture and flavor.

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