BBQ Chicken Skewer Salad Recipe

Imagine indulging in the perfect combination of smoky, tender BBQ chicken flavor wrapped in a fresh and vibrant salad! Our BBQ Chicken Skewer Salad is a delightful blend of savory grilled chicken skewers, crisp romaine lettuce, and a homemade herby ranch dressing that brings everything together. With each bite, your taste buds will dance in happiness!

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Ingredients You’ll Need

The beauty of this BBQ Chicken Skewer Salad lies in its simplicity and the harmony of its components. Each ingredient is crucial in delivering the taste explosion you’ve been craving!

• Boneless Skinless Chicken Breasts: These provide the perfect canvas for absorbing all those smoky BBQ flavors.
• Avocado Oil: A healthy option that helps the spices adhere to the chicken for perfect grilling.
• BBQ Sauce: Use your favorite brand to ensure that signature BBQ flavor shines through — we love using Primal Kitchen!
• Romaine Lettuce: The crisp base that provides a refreshing contrast to the tender chicken.
• Grape Tomatoes and Black Beans: They add a mix of sweetness and heartiness to your salad bowl.
• Fresh Herbs: Dill, parsley, and cilantro contribute a bright and fresh element to the dish.

Variations

This recipe is as versatile as it is delicious. Don’t hesitate to make adjustments based on what’s fresh, what’s in your pantry, or the flavors you’re craving today!

• Spicy Twist: Add some chopped jalapeños to the salad for an extra kick of heat.
• Vegan Option: Swap chicken with grilled tofu and skip the egg in the dressing.
• Seasonal Vegetables: Include roasted sweet potatoes or even some grilled peaches for a sweet touch.

How to Make BBQ Chicken Skewer Salad

Marinate the Chicken

Begin by pounding the chicken breasts to an even thickness and cube them. Mix them in a bowl with oil, salt, and the tantalizing BBQ sauce. Let the flavors mingle for at least 20 minutes. If you have the time, letting it marinate for up to 8 hours will only enhance the experience!

Prepare the Herby Ranch

In a jar, blend oil and a cracked egg using an immersion blender to create a creamy, rich mayo. Add coconut milk, lemon juice, and vinegar for a tangy twist, and infuse with fresh herbs for that final aromatic punch.

Grill and Assemble

Fire up your grill to medium-high and cook your BBQ chicken skewers to perfection alongside sweet corn on the cob. Once done, toss together the leafy greens, beans, tomatoes, and freshly cut corn kernels, drizzling the herby ranch to taste.

How to Serve BBQ Chicken Skewer Salad

Garnishes

A sprinkle of finely grated Parmesan or crumbled feta cheese, a handful of roasted sunflower seeds, and a few avocado slices can take your salad to the next level of deliciousness.

Side Dishes

Pair this salad with a crisp garlic bread, or if you’re keeping it light, a simple cup of soup works wonderfully for a full meal experience that keeps you satisfied.

Creative Ways to Present

Layer your salad ingredients inside a clear glass bowl for visual appeal, or use large lettuce leaves as cups for an innovative serving style that doubles as a conversation starter!

Make-Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container and keep it in the fridge for up to two days. Remember to store the dressing separately to maintain that crisp salad texture.

Freezing

Freezing is ideal for the chicken alone. Once cooked, let the BBQ chicken skewers cool and then freeze in an airtight bag for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken skewers gently in an oven at 350°F for about 10 minutes or until heated through. Avoid microwaving to preserve their texture.

FAQs

Final Thoughts

If you’re on the hunt for a salad that’s bursting with flavor, color, and satisfaction, the BBQ Chicken Skewer Salad is your go-to dish. It’s time to fire up your grill, toss some greens, and dive into this flavorful feast. Trust me, every bite will leave you longing for more!

BBQ Chicken Skewer Salad Recipe

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• Author: Harper
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

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Description

This vibrant BBQ Chicken Skewer Salad combines juicy grilled chicken skewers coated in smoky barbecue sauce with a fresh, herb-infused ranch dressing and colorful vegetables, making it a perfect healthy, flavorful, and satisfying meal for summer cookouts or quick weeknight dinners.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken Skewers:

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups bbq sauce (Primal Kitchen brand recommended)
• 8 wooden skewers (6-inch), pre-soaked

For the W30 Herby Ranch:

• 1 cup light-tasting oil (avocado oil or light olive oil)
• 1 egg (omit if using store-bought mayo)
• 1/2 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
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper

For the Salad:

• 4 ears corn, husked (omit for Whole30)
• 2 tbsp avocado oil
• 8 cups romaine lettuce, thinly sliced or 2 small heads
• 6 green onions, thinly sliced (green parts only)
• 2 cups grape tomatoes, quartered (or 16 oz)
• 1 15–ounce can black beans, drained and rinsed (omit for Whole30)
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp chopped fresh basil leaves
• 1 ripe avocado, peeled, seeded, and diced

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Instructions

1. Marinate the chicken: Use a meat mallet or heavy skillet to pound the chicken breasts until ½ inch thick. Cut into 2-inch pieces and place in a large bowl with avocado oil, salt, and 1 cup of BBQ sauce. Stir to coat evenly. Let marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours for maximum flavor.
2. Make the Herby Ranch: Pour the oil into a wide-mouth jar. Crack the egg into the oil and let it sink. Insert an immersion blender into the jar, keeping the blade on the yolk. Blend for about 10 seconds until a white mayo forms. Slowly raise and lower the blender until the mixture emulsifies. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend briefly to combine. Mix in dill, parsley, and black pepper. Refrigerate until needed.
3. Prepare the grill and corn: Drizzle the corn with avocado oil and rub to coat. Preheat grill to medium-high (350-400°F). Clean and oil grill grates with a paper towel dipped in oil. Grill corn until tender, about 10-12 minutes, turning every 2 minutes. simultaneously, skewer the chicken pieces and place on grill. Grill for 3-4 minutes per side until grill marks form, then baste generously with BBQ sauce and cook 3-4 more minutes until thoroughly cooked.
4. Assemble the salad: Remove grilled corn from the cob and add to a large salad bowl. Add chopped lettuce, green onions, tomatoes, black beans, cilantro, and basil. Drizzle desired amount of dressing and toss well. Gently fold in diced avocado.
5. Serve: Plate the salad with grilled chicken skewers alongside for a colorful, flavorful meal.

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Notes

• If using store-bought mayo, you’ll need 1 cup of the herb dressing base instead of homemade mayo.
• Ensure wooden skewers are soaked to prevent burning on the grill.
• For Whole30, omit corn and black beans.
• The marinade and dressing can be made a day in advance for deeper flavor.

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Nutrition

• Serving Size: 1 plate with skewers and salad
• Calories: 520 kcal
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 32 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 11 g
• Protein: 36 g
• Cholesterol: 70 mg