Grilled to perfection, this BBQ Chicken Skewer Salad offers a satisfying blend of smoky, tender chicken paired with a fresh, vibrant salad. Perfect for summer gatherings or a light, healthy dinner, this dish is sure to impress everyone at the table. The homemade Whole30 herby ranch dressing is a standout element, elevating this salad with creamy and zesty flavors. Whether you’re on a Whole30 journey or simply looking for a refreshing meal, this BBQ Chicken Skewer Salad has everything you need.
Table of Contents
Why You’ll Love This BBQ Chicken Skewer Salad
This BBQ Chicken Skewer Salad is a crowd-pleaser that is not only delicious but also versatile. The combination of grilled BBQ chicken and fresh veggies makes it both filling and light at the same time. It’s an excellent choice for a family-friendly, healthy meal or a summer BBQ treat. The homemade Whole30 herby ranch dressing is an absolute game-changer that perfectly complements the smoky chicken and crispy greens, adding just the right amount of creaminess and flavor.
Ingredients
- Boneless skinless chicken breasts: The star of the salad, providing protein and a smoky flavor when grilled.
- Avocado oil: For grilling and marinating the chicken, it adds a subtle richness and helps keep the chicken tender.
- Kosher salt: Enhances the flavors of the chicken and salad.
- BBQ sauce: Choose your favorite BBQ sauce; it’s the key to infusing the chicken with a smoky, tangy flavor.
- Wooden skewers: Used for grilling the chicken into perfectly charred pieces.
- Light-tasting oil: For the ranch dressing, giving it a neutral base without overpowering the flavors.
- Egg: When using the homemade ranch, this helps to emulsify and create a creamy texture.
- Unsweetened full-fat coconut milk: Adds creaminess to the ranch without dairy.
- Lemon juice & red wine vinegar: These provide acidity, balancing the richness of the dressing.
- Fresh herbs (dill and parsley): These add freshness and a herby kick to the ranch.
- Romaine lettuce: The base of the salad, crisp and refreshing.
- Green onions: Adds a mild onion flavor with a bit of crunch.
- Grape tomatoes: Sweet and juicy, these complement the smokiness of the BBQ chicken.
- Black beans (optional): For added texture and nutrition (omit for Whole30).
- Cilantro and basil: For a burst of freshness and herbaceous flavor.
- Avocado: Creamy and rich, it pairs beautifully with the tangy BBQ sauce and dressing.
Alternative Ingredient Suggestions
- Swap BBQ sauce for a sugar-free version if you’re following a Whole30 diet.
- Coconut milk can be replaced with a non-dairy milk, such as almond or cashew, for a lighter texture.
- Black beans can be omitted for Whole30 or swapped with roasted sweet potatoes for a different texture.
Step-by-Step Instructions
- Prepare the chicken: Begin by pounding the chicken breasts to an even thickness using a meat mallet or heavy skillet. Cut them into 2-inch cubes and place in a large bowl. Add avocado oil, salt, and 1 cup of BBQ sauce. Stir well to combine and set aside to marinate for at least 20 minutes, or refrigerate for 4-8 hours for deeper flavor.
- Make the ranch dressing: In a jar, combine light-tasting oil and an egg (or store-bought mayo if preferred). Using an immersion blender, blend until the mixture emulsifies into a thick mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, and blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill the chicken: Preheat the grill to medium-high heat. Skewer the marinated chicken pieces and place them on the grill. Grill for about 3-4 minutes per side, basting the grilled side with reserved BBQ sauce. Cook until the chicken reaches an internal temperature of 165°F.
- Grill the corn: Drizzle corn with avocado oil and grill until tender, turning every 2 minutes. This should take about 10-12 minutes.
- Assemble the salad: In a large bowl, combine sliced romaine lettuce, green onions, grape tomatoes, black beans (optional), cilantro, and basil. Toss with your desired amount of ranch dressing.
- Finish the salad: Remove the corn kernels from the cob and add to the salad along with diced avocado. Toss gently to combine. Serve the grilled chicken skewers on top and enjoy!
Tips & Tricks
- Don’t overcook the chicken: Ensure your chicken pieces are grilled to perfection by checking the internal temperature with a meat thermometer. Overcooking will dry out the chicken.
- Make-ahead tips: Prepare the chicken and ranch dressing ahead of time to save time when assembling the salad.
- Storing leftovers: Store any leftover salad without the chicken in an airtight container for up to 2 days. Keep the grilled chicken separately for optimal freshness.
Pairing Ideas and Variations
This BBQ Chicken Skewer Salad can be served with a variety of side dishes to complete the meal. For a light and refreshing pairing, serve it with grilled vegetables or a cool cucumber salad. If you’re looking for a spicier kick, try adding a drizzle of sriracha or a spicy BBQ sauce to the chicken skewers.
For a unique twist, swap the grilled chicken for shrimp or steak for a different protein option. You can also add roasted sweet potatoes for extra texture and flavor.
BBQ Chicken Skewer Salad: The Perfect Summer Dish
This BBQ Chicken Skewer Salad is not only packed with bold flavors but also versatile enough to suit a variety of dietary preferences. Whether you’re looking for a healthy, protein-packed meal or a flavorful side dish for your next BBQ, this recipe delivers on all fronts. Enjoy the smoky goodness of the grilled chicken, the freshness of the salad, and the creamy tang of the herby ranch dressing — it’s a meal everyone will love!
Conclusion
This BBQ Chicken Skewer Salad is a perfect blend of smoky, juicy chicken, fresh veggies, and creamy, flavorful dressing. It’s not just a meal, but an experience that’s sure to leave everyone satisfied. Whether you’re preparing it for a family dinner, a weekend BBQ, or a healthy lunch, this salad offers a balance of delicious flavors and textures that are irresistible. The homemade Whole30 herby ranch dressing adds an extra layer of tangy goodness, making each bite even more enjoyable. Give this recipe a try, and you’ll be craving it all summer long!
FAQ About BBQ Chicken Skewer Salad
Can I use store-bought BBQ sauce for this BBQ Chicken Skewer Salad?
Yes! If you’re short on time, store-bought BBQ sauce is a great alternative. However, for a more personalized touch, you can create your own BBQ sauce at home or choose one that aligns with your dietary preferences.
How can I make this BBQ Chicken Skewer Salad Whole30-compliant?
To make this salad Whole30-compliant, simply omit the black beans and substitute a sugar-free, Whole30-approved BBQ sauce. The dressing is already Whole30-friendly as long as you use compliant mayo or avocado oil.
Can I prepare the BBQ Chicken Skewer Salad in advance?
Yes, you can prepare the components of the salad in advance. Grill the chicken and corn, make the ranch dressing, and chop the vegetables. Keep them separate until you’re ready to serve to maintain freshness and crispness.
More Relevant Recipes
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BBQ Chicken Skewer Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This BBQ Chicken Skewer Salad is a perfect blend of smoky, juicy chicken, fresh veggies, and creamy, flavorful dressing. It’s not just a meal, but an experience that’s sure to leave everyone satisfied. Whether you’re preparing it for a family dinner, a weekend BBQ, or a healthy lunch, this salad offers a balance of delicious flavors and textures that are irresistible.
Ingredients
- 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
- 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 minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 green onions (green part only), thinly sliced
- 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
- Using a meat mallet or the bottom of a heavy skillet, pound the chicken to an even ½-inch thickness. Cube the chicken into 2-inch pieces and place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to combine and set aside for 20 minutes to marinate at room temperature or refrigerate for 4-8 hours for deeper flavor.
- For the ranch dressing, place light-tasting oil and the egg in a wide-mouth jar. Using an immersion blender, blend until it emulsifies into a thick mayo. Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and garlic, blending again until smooth. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Drizzle the corn with avocado oil and grill over medium-high heat, turning every 2 minutes until tender (10-12 minutes total).
- While the corn grills, skewer the marinated chicken and place it on the grill. Grill for 3-4 minutes per side, basting the grilled side with reserved BBQ sauce. Continue grilling until chicken is cooked through, about 6-8 minutes total. Remove from grill and let the corn cool enough to handle.
- In a large bowl, combine sliced romaine lettuce, green onions, tomatoes, black beans (optional), cilantro, and basil. Toss with the desired amount of ranch dressing.
- Remove kernels from the grilled corn and add to the salad along with diced avocado. Toss gently to combine.
- Serve with the grilled chicken skewers on top and enjoy!
Notes
- If using store-bought mayo, use 1 cup and skip the egg step.
- For Whole30, omit the black beans and use a sugar-free BBQ sauce.
- Leftover salad dressing can be stored in the fridge for up to 1 week.
- Ensure the chicken is fully cooked by checking its internal temperature (165°F).
- For best results, grill the chicken over medium-high heat to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 953 kcal
- Sugar: 39g
- Sodium: 1971mg
- Fat: 64g
- Saturated Fat: 12g
- Unsaturated Fat: 47g
- Trans Fat: 0.03g
- Carbohydrates: 61g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 124mg
