BBQ Chicken Skewer Salad

This BBQ chicken skewer salad combines smoky grilled chicken with a fresh, vibrant salad and homemade herby ranch dressing for a complete meal that's perfect for summer evenings or meal prep lunches. The combination of flavors and textures creates a satisfying dish that feels indulgent yet nutritious.

I first made this recipe for a backyard gathering with friends, and it was such a hit that it's now my go-to for summer cookouts. The combination of smoky BBQ chicken and cool, crisp salad creates the perfect balance that keeps everyone coming back for seconds.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and grill beautifully
• Avocado oil: helps the chicken retain moisture on the grill
• Kosher salt: enhances flavor without being too harsh
• BBQ sauce: creates that signature sweet and smoky coating
• Wooden skewers: make for easy grilling and serving

• Light tasting oil: forms the base of the homemade mayo look for avocado or light olive oil
• Egg: helps emulsify the dressing for perfect creaminess
• Unsweetened full fat coconut milk: adds richness without dairy
• Lemon juice and red wine vinegar: bring brightness and tang
• Fresh herbs: including dill and parsley give this dressing its signature garden fresh flavor

• Fresh corn: adds sweetness and texture when grilled
• Romaine lettuce: provides the perfect crisp base
• Green onions: give mild onion flavor without overpowering
• Grape tomatoes: add juicy pops of acidity
• Black beans: provide additional protein and fiber
• Fresh herbs: like cilantro and basil elevate the flavor profile
• Avocado: contributes creamy richness and healthy fats

Step-by-Step Instructions

Marinate the Chicken:

Pound chicken to even thickness then cube into bite-sized pieces. This ensures quick and even cooking while maximizing flavor absorption. Combine with oil, salt, and BBQ sauce in a bowl, then let marinate for at least 20 minutes at room temperature or refrigerate for 4–8 hours for more developed flavor.

Make the Herby Ranch:

Create a homemade mayo base using an immersion blender by placing oil in a jar, adding egg, and blending from the bottom up until thick and creamy. The secret is keeping the blender head still initially to create emulsion. Add coconut milk and seasonings, then blend again before stirring in fresh herbs. This dressing keeps for up to a week in the refrigerator and improves in flavor over time.

Grill the Corn and Chicken:

Prepare your grill to medium-high heat and oil the grates properly to prevent sticking. Grill corn until tender, turning regularly for even cooking. Thread marinated chicken onto pre-soaked skewers and grill with the lid closed as much as possible until marked and cooked through, basting with additional BBQ sauce for extra flavor and glaze.

Assemble the Salad:

Combine lettuce with prepared vegetables, herbs, and beans in a large bowl. Add dressing gradually, tossing until well coated but not soggy. Cut corn kernels from cobs and add to salad along with diced avocado, gently tossing to maintain the integrity of softer ingredients.

The homemade ranch dressing is truly the star of this recipe in my family. My husband, who typically avoids salads, always asks for extra dressing on the side. The fresh herbs make such a difference compared to store-bought versions, and I often make a double batch to use throughout the week on other dishes.

Make Ahead Options

This salad works beautifully for meal prep when components are stored separately. Grill the chicken and corn up to three days ahead and refrigerate. The dressing can be made up to a week in advance and actually improves in flavor after a day or two. Chop vegetables and store in airtight containers with a paper towel to absorb moisture. Assemble just before serving for maximum freshness and crisp textures.

Dietary Adaptations

This versatile recipe accommodates many dietary needs with simple modifications. For paleo or Whole30, omit the corn and black beans as noted in the recipe. For a vegetarian version, substitute the chicken with grilled halloumi cheese or marinated tofu using the same BBQ flavoring. Those avoiding eggs in the dressing can use a store-bought vegan mayo as the base instead of the homemade version.

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Recipe FAQs

→ Can I make the herby ranch dressing ahead of time?

Yes! The herby ranch dressing can be made up to one week in advance and stored in an airtight container in the refrigerator. This makes meal prep easier and allows the flavors to develop even more over time.

→ What can I substitute for the immersion blender when making the dressing?

If you don't have an immersion blender, you can simply start with 1 cup of store-bought mayonnaise as mentioned in the notes. Alternatively, you can use a regular blender or food processor to make the mayo base and then stir in the herbs by hand.

→ How can I make this dish Whole30 compliant?

To make this dish Whole30 compliant, omit the corn and black beans from the salad. Also ensure your BBQ sauce is Whole30 approved (like the Primal Kitchen brand mentioned) and that your coconut milk doesn't contain additives or sweeteners.

→ Can I cook the chicken in the oven instead of grilling?

Absolutely! While grilling gives a nice smoky flavor, you can bake the chicken skewers in the oven at 425°F (220°C) for about 15-20 minutes, turning halfway through. You can also finish them under the broiler for a minute or two to get some charring.

→ How far in advance can I marinate the chicken?

You can marinate the chicken for 20 minutes at room temperature for a quick option, or refrigerate it for 4-8 hours for deeper flavor development. Avoid marinating longer than 24 hours, as the acidity in the BBQ sauce can start to break down the chicken proteins and affect texture.

→ What sides pair well with this salad?

This BBQ chicken skewer salad is a complete meal on its own, but it pairs wonderfully with grilled garlic bread, roasted sweet potato wedges, or a simple quinoa pilaf. For a lighter option, serve with a cup of chilled gazpacho or watermelon soup in summer.