Description

BBQ Chicken Skewer Salad is a vibrant main-course dish combining juicy grilled BBQ chicken skewers, crisp romaine lettuce, fire-roasted corn, black beans, fresh avocado, and a creamy herby ranch dressing. This hearty, colorful salad packs bold barbecue flavors, a tangy herbaceous kick, and plenty of wholesome ingredients, making it a crowd-pleaser perfect for summer gatherings or a healthy family dinner.

Ingredients

For the Chicken Skewers:

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

For the W30 Herby Ranch:

1 cup light tasting oil (avocado oil or ‘light’ olive oil; or sub 1 cup store-bought mayo)
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 garlic, minced
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 tsp freshly cracked black pepper

For the Salad:

4 ears corn (omit for Whole30)
2 tbsp avocado oil
8 cups thinly sliced romaine lettuce (or 2 small heads)
6 green onions, thinly sliced (green part only)
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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are an even ½ inch thickness. Cut into 2-inch pieces. In a large bowl, combine the chicken with avocado oil, salt, and 1 cup of BBQ sauce. Stir well to coat and let marinate at room temperature for at least 20 minutes, or cover and refrigerate for 4-8 hours for deeper flavor.
Make the Herby Ranch: In a wide mouth jar, pour in the oil and crack the egg (if using) into the oil, letting it sink to the bottom. Using an immersion blender, rest the blade over the yolk and blend without moving until thick mayo forms, about 10 seconds. Slowly move the blender up and down until fully emulsified. Add coconut milk, lemon juice, vinegar, salt, onion powder, and minced garlic, and blend briefly again. Stir in dill, parsley, and black pepper. Refrigerate until serving; it keeps up to 1 week.
Grill the Chicken and Corn: Drizzle corn with avocado oil and rub to coat evenly. Heat grill to medium-high (350-400°F) and oil grates. Put corn on grill and cook, turning every 2 minutes, until tender and charred, about 10-12 minutes. Thread marinated chicken onto pre-soaked skewers. Place skewers on the hot grill and cook for 3-4 minutes on one side until grill marks appear. Flip, baste with reserved BBQ sauce, and continue grilling with the lid closed as much as possible until the chicken is cooked through and both sides are beautifully marked (another 3-4 minutes). Let chicken and corn rest off the grill; cool corn before handling.
Assemble the Salad Base: In a large bowl, mix together romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add dressing to taste and toss until well coated.
Finish and Serve: Slice corn off the cob and add to the salad with diced avocado. Gently toss once more for an even mix. Serve topped with chicken skewers and enjoy immediately.

Notes

If using store-bought mayo, substitute 1 cup for the homemade mayo in the ranch dressing.
For Whole30, omit both the corn and black beans.
Pre-soaking skewers prevents them from burning on the grill.
BBQ sauce amount is split—half in the marinade, half for basting.
Leftover dressing can be refrigerated for up to 1 week.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main-course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 430
Sugar: 10g
Sodium: 1100mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 7g
Protein: 32g
Cholesterol: 123mg