BBQ Chicken Skewer Salad

This BBQ chicken skewer salad combines juicy grilled chicken with fresh vegetables and a creamy homemade ranch dressing for a complete meal that satisfies both comfort food cravings and nutritional needs. The combination of smoky grilled flavors with crisp vegetables creates perfect balance in every bite.

I first created this recipe for a backyard gathering when I wanted something that could please both my health-conscious friends and those who love traditional BBQ flavors. Now it's requested at nearly every summer get-together we host.

Ingredients

• Boneless skinless chicken breasts: essential for tender skewers that cook quickly and evenly
• BBQ sauce: adds that classic sweet and tangy flavor profile use Primal Kitchen for cleaner ingredients
• Avocado oil: withstands high heat grilling without smoking or breaking down
• Fresh herbs: like dill, parsley, cilantro, and basil bring brightness that elevates the entire dish
• Coconut milk: creates richness in the ranch dressing without dairy perfect for those with sensitivities
• Corn: adds natural sweetness and charred flavor that pairs perfectly with BBQ omit for Whole30
• Black beans: provide plant-based protein and fiber making the salad more satisfying omit for Whole30

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breasts to uniform thickness about half inch which ensures even cooking throughout. The pounding also tenderizes the meat making each bite juicy and succulent. Cube into two inch pieces large enough to thread onto skewers without drying out during cooking.

Create the Marinade:

Combine oil, salt, and BBQ sauce with chicken allowing the flavors to penetrate the meat. The acid in the BBQ sauce helps tenderize while the oil prevents sticking during grilling. Let marinate at least 20 minutes at room temperature or up to 8 hours refrigerated for deeper flavor development.

Make the Herby Ranch:

Prepare homemade mayo as the dressing base using an immersion blender technique that creates perfect emulsion every time. The technique works by allowing the egg to sit at the bottom of the jar before slowly incorporating oil. Add coconut milk and seasonings for creaminess and depth then finish with fresh herbs for brightness.

Grill with Precision:

Heat grill to medium high between 350 and 400 degrees which provides perfect char without burning. Oil the grates carefully to prevent sticking using the paper towel technique that creates a thin even coating. Grill corn rotating frequently until tender with nice caramelization and color. Cook chicken skewers with lid closed as much as possible to maintain consistent temperature basting with additional BBQ sauce for enhanced flavor.

Assemble the Salad:

Combine lettuce with green onions, tomatoes, beans, and fresh herbs creating a base with varied textures and flavors. Dress lightly allowing the ingredients to shine then add corn kernels and avocado last to maintain their integrity. The warm chicken creates delightful temperature contrast with the cool crunchy vegetables.

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I always make extra ranch dressing because my family starts putting it on everything from raw vegetables to grilled meats throughout the week. The combination of fresh dill and parsley reminds me of the ranch my grandmother used to make from herbs in her garden.

Storage Solutions

The beauty of this recipe lies in its components that can be prepared ahead and stored separately. The homemade ranch dressing keeps fresh in an airtight container for up to a week making weeknight meals faster. Cooked chicken skewers can be refrigerated for 3-4 days and are delicious even cold on top of a quick lunch salad. For meal prep portion completely assembled salads without dressing into containers keeping avocado separate until serving to prevent browning.

Seasonal Adaptations

This salad shines brightest in summer when corn, tomatoes, and herbs are at peak freshness but can be enjoyed year round with simple substitutions. In winter months substitute roasted sweet potatoes for the corn and use cherry tomatoes which tend to have better flavor when other tomatoes are out of season. During spring try adding grilled asparagus or snap peas for seasonal variety. Fall variations work beautifully with the addition of roasted butternut squash or diced apples for sweetness.

Serving Suggestions

Serve this salad family style on a large platter with chicken skewers arranged on top for a beautiful presentation that encourages sharing. For a more substantial meal add a side of cilantro lime rice or grilled bread to soak up extra dressing. When entertaining set up a DIY salad bar with all components separate allowing guests to build their perfect plate according to preferences. This approach works especially well when accommodating different dietary needs within one meal.

Recipe FAQs

→ Can I prepare any components of this dish ahead of time?

Yes! You can marinate the chicken up to 8 hours in advance. The herby ranch dressing can be made up to a week ahead and stored in the refrigerator. You can also chop the vegetables for the salad earlier in the day and store them separately until ready to assemble.

→ What can I substitute for avocado oil?

You can substitute olive oil or any neutral-flavored cooking oil like grapeseed or sunflower oil. For the dressing, use a light olive oil (not extra virgin) to maintain the proper flavor balance.

→ How do I know when my chicken skewers are fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Without a thermometer, look for firm meat with no pink in the center. Because these are small cubes, they should cook through in 6-8 minutes total on a medium-high heat grill.

→ Can I make this dish without a grill?

Absolutely! You can cook the chicken skewers under a broiler on a baking sheet lined with foil (about 3-4 minutes per side), or in a grill pan on the stovetop. For the corn, you can use a stovetop grill pan or boil the corn before cutting it off the cob.

→ How can I adapt this for dietary restrictions?

For Whole30, omit the corn and black beans as noted in the ingredients list. For dairy-free, the recipe is already compliant. For vegetarian options, replace the chicken with grilled tofu or tempeh using the same marinade. For a lower-carb version, reduce or omit the corn and beans and add more non-starchy vegetables.

→ What's the best way to store leftovers?

Store the components separately when possible. Keep the grilled chicken, salad mixture (without dressing), and dressing in separate airtight containers in the refrigerator for up to 3 days. Add avocado only when ready to serve, as it will brown quickly once cut.