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BBQ Chicken Skewer Salad Recipe

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4.3 from 9 reviews

This BBQ Chicken Skewer Salad is a delicious and vibrant meal combining juicy grilled BBQ chicken, charred corn, fresh vegetables, and a creamy herby ranch dressing. Perfect for a healthy lunch or dinner, it features marinated chicken skewers grilled to perfection and a refreshing salad loaded with romaine lettuce, grape tomatoes, black beans, avocado, and fresh herbs. The homemade herby ranch dressing adds a flavorful, creamy finish without overpowering the fresh ingredients.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1 cup BBQ sauce (such as Primal Kitchen, divided use)
  • 8 (6-inch) wooden skewers, pre-soaked

Herby Ranch Dressing

  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped fresh dill fronds
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

Grilled Corn and Salad

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (about 2 small heads)
  • 6 green onions, thinly sliced (green parts only)
  • 16 ounces (about 2 cups) quartered grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed, freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced into medium cubes

Instructions

  1. Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform 1/2-inch thickness. Cut the chicken into 2-inch pieces and place them in a large bowl with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir well to combine. Let the chicken marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours for deeper flavor.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, blend without moving the blender for about 10 to 15 seconds until the mixture turns white, creamy, and thick, forming an emulsion similar to mayonnaise. Then slowly move the immersion blender up and down to fully emulsify the mixture. Add 1/2 cup unsweetened full-fat coconut milk, 2 tablespoons lemon juice, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves, blending until combined. Stir in 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 1 teaspoon freshly ground black pepper. Refrigerate until ready to use.
  3. Prepare chicken skewers and corn: Thread the marinated chicken pieces onto the soaked wooden skewers, about 4 to 5 pieces per skewer, and set aside. Drizzle the 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly.
  4. Grill the chicken and corn: Preheat a grill to medium-high heat (350℉ to 400℉). Oil the grill grates by dipping a wadded paper towel in oil and wiping the grates with tongs. Grill the corn until tender, turning often, about 10 to 12 minutes total. Place the chicken skewers on the grill and cook for 3 to 4 minutes to develop grill marks. Flip the skewers and baste the cooked side with the reserved 1 cup BBQ sauce. Continue grilling for another 3 to 4 minutes until the chicken is cooked through and has grill marks on both sides. Remove the corn and chicken from the grill and let cool slightly.
  5. Assemble the salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 sliced green onion greens, 16 ounces quartered grape tomatoes, 1 can rinsed black beans, 1/4 cup chopped cilantro, and 2 tablespoons chopped basil. Add a desired amount of the herby ranch dressing and toss gently to coat the lettuce evenly.
  6. Finish the salad: Cut the grilled corn kernels from the cobs and add to the salad along with 1 diced avocado. Gently toss once more to combine all ingredients.
  7. Serve: Top the salad with the grilled chicken skewers. Serve immediately and enjoy this vibrant, fresh, and protein-packed BBQ Chicken Skewer Salad.

Notes

  • Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
  • Marinating the chicken for several hours or overnight enhances the flavor and tenderness.
  • The herby ranch dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • If you don’t have a grill, the chicken skewers and corn can be cooked under a broiler or on a grill pan stove-top.
  • Using full-fat coconut milk in the dressing adds creaminess while keeping it dairy-free.
  • To keep this recipe gluten-free, ensure your BBQ sauce is gluten-free as some brands contain gluten.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/bbq-chicken-skewer-salad-recipe/