INTRODUCTION
This BBQ Chicken Skewer Salad is bright, fresh, and full of good flavors. It has tender chicken on skewers, crisp lettuce, corn, beans, fresh herbs, and a creamy herby ranch. You get sweet BBQ on the chicken and a cool ranch that balances the heat. This salad works for a quick weeknight meal or for a backyard cookout. If you like easy chicken dinners, you might also enjoy dishes like the cheesy Cajun garlic chicken rotini skillet for cozy nights which uses bold, simple flavors.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple to make and full of contrast. The BBQ gives the chicken a sweet and smoky note. The herby ranch brings a cool and fresh taste. The salad has crunchy lettuce, juicy tomatoes, and soft avocado. The corn adds a pop of sweetness and texture. You can change the ingredients to fit special diets. This salad also travels well for lunches and picnics. If you want rich comfort, try pairing with easy rich sides like a chicken alfredo monkey bread for a hearty table.
HOW TO MAKE BBQ Chicken Skewer Salad
This recipe uses simple steps: marinate, grill, and assemble. Start by marinating bite-size chicken pieces in oil and salt, then brush with BBQ sauce as they cook. While the chicken grills, make a bright herby ranch with coconut milk and lemon. Grill corn and slice the lettuce and tomatoes for the salad base. Assemble the salad by layering lettuce, beans, herbs, and avocado, then top with the warm chicken on skewers. For a different slow-cook technique, you can read ideas used in the classic chicken pot pie pasta recipe and adapt some steps to fit a one-pan plan.
EQUIPMENT NEEDED
- Grill or grill pan
- Mixing bowls (large and small)
- Whisk or fork
- Measuring cups and spoons
- Wooden or metal skewers (8 six-inch wooden skewers pre-soaked)
- Knife and cutting board
- Tongs and spatula
- Small blender or immersion blender (optional for a smooth ranch)
Ingredients You’ll Need :
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups bbq sauce (I use Primal Kitchen brand)
- 8 [6-inch] wooden skewers (pre-soaked)
- 1 cup light tasting oil
- 1 egg ((omit if using store-bought mayo), see note))
- 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 (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 and seed removed and diced medium)
STEP-BY-STEP INSTRUCTIONS :
Marinate the chicken:
- Cut the chicken breasts into 1-inch pieces. Put them in a bowl.
- Add 3 tbsp avocado oil and 1 tsp kosher salt. Mix well so each piece gets coated.
- Cover and chill for 20 to 30 minutes. This keeps the chicken juicy.
- Thread the chicken pieces onto pre-soaked wooden skewers. Leave a small gap between pieces.
Make the Herby-Ranch:
- In a blender or bowl, mix 1 cup light tasting oil and 1 egg (omit if you use store-bought mayo). If you skip the egg, start with a store-bought mayo instead.
- Add ½ cup unsweetened full fat coconut milk, 2 tbsp lemon juice, and 1 tbsp red wine vinegar.
- Stir in 1 tsp kosher salt, 1 tsp onion powder, 2 cloves minced garlic, ¼ cup chopped dill, ¼ cup chopped parsley, and 1 tsp cracked black pepper.
- Whisk until smooth. Taste and add more lemon or salt if needed.
Grill the Chicken and Make the salad:
- Heat the grill or grill pan to medium-high heat.
- Brush or spray the grill to prevent sticking. Put the skewers on the hot grill.
- Cook the chicken for 3 to 4 minutes per side. Baste with bbq sauce and flip. Cook until the internal temperature reads 165°F (74°C) or the chicken is no longer pink.
- While the chicken cooks, brush 2 tbsp avocado oil on the corn. Grill the ears, turning often, until they have light char marks. Cut the kernels off the cob when cool enough.
- In a large bowl, add 8 cups thinly sliced romaine, 6 thinly sliced green onion greens, 2 cups quartered grape tomatoes, drained black beans, chopped cilantro, basil, and diced avocado.
- Toss the salad with some herby ranch. Top with grilled corn and the BBQ chicken skewers. Serve extra ranch on the side.
For other crock-pot ideas and slow-cooked chicken tips that can help you plan ahead, see the Crock Pot Angel Chicken recipe for inspiration.
HOW TO SERVE BBQ Chicken Skewer Salad
Serve the salad while the chicken is warm. Remove the chicken from the skewers if you want easy fork bites. Drizzle extra herby ranch or use it on the side. Offer lime or lemon wedges to squeeze over the salad for extra brightness. For a family meal, set bowls of extra BBQ sauce and ranch so each person can add what they like. The salad also works as a plated main course or as a buffet option.
STORAGE & FREEZING : BBQ Chicken Skewer Salad
Store the salad and leftovers in separate containers. Keep the cooked chicken in an airtight container in the fridge for up to 3 days. Do not freeze the full salad with lettuce or avocado; these do not freeze well. You can freeze cooked, un-sauced chicken pieces for up to 3 months. Thaw the chicken in the fridge and reheat gently on the grill or pan. Store the herby ranch in the fridge for up to 5 days in a sealed jar. If the sauce separates, whisk it before use.
SERVING SUGGESTIONS
Offer warm bread, chips, or a light grain like rice for a fuller meal. Add a cold side like a simple cucumber salad or coleslaw to balance the BBQ flavors. If you want a creamy pasta on the side, try a rich option like the creamy Cajun chicken pasta for a filling and tasty pairing. For a lighter meal, serve extra grilled vegetables or a fruit salad.
VARIATIONS
- Whole30 or Paleo: Omit the black beans and use a compliant BBQ sauce and mayo. Skip the corn if needed.
- Spicy: Add a tablespoon of hot sauce or cayenne to the BBQ sauce before brushing the chicken.
- Smoky: Use smoked paprika in the chicken rub or a smoked BBQ sauce for more depth.
- Herb swap: Use cilantro or mint in the ranch for a different fresh note.
- Vegetarian: Replace chicken with marinated and grilled tempeh or tofu skewers.
FAQs
Q: Can I make this salad ahead of time?
A: Yes. You can grill the chicken and cook the corn ahead. Store chicken and veggies separately from the lettuce and avocado. Keep the dressing in its own jar. Assemble just before serving for best texture.
Q: Can I use store-bought ranch instead of making the herby ranch?
A: Yes. Store-bought ranch works fine. You can stir in fresh chopped dill and parsley to boost the fresh flavor.
Q: How long should I marinate the chicken?
A: Marinate for 20 to 30 minutes if you are short on time. You can marinate up to 4 hours in the fridge for more flavor. Do not marinate overnight if the marinade has a lot of acid.
Q: Can I grill the skewers inside on a grill pan?
A: Yes. Use a well-heated grill pan and oil the pan to prevent sticking. Cook the chicken the same way and baste with BBQ sauce.
Q: Is this recipe kid friendly?
A: It can be. Use mild BBQ sauce and serve the sauce on the side. Cut the chicken into small pieces after grilling for little hands.
MAKE-AHEAD TIPS FOR BBQ Chicken Skewer Salad
- Marinate the chicken and keep it covered in the fridge. Thread onto skewers just before grilling or the night before if you prefer.
- Mix the herby ranch and store it in a jar up to 5 days ahead. Shake before using.
- Grill the corn and chicken up to one day ahead. Reheat chicken briefly on the grill or in a hot oven to warm before serving.
- Chop lettuce and keep it in a sealed bag with a paper towel to absorb moisture. Add avocado just before serving to avoid browning.
- Pack components separately if you take the salad for lunch, and assemble at the last minute.
Internal links in this article provide ideas for other simple meals you can try. Follow the steps above, and you will have a fresh, tasty BBQ Chicken Skewer Salad that is easy to make and fun to eat.
BBQ Chicken Skewer Salad
Ingredients
Method
- Cut the chicken breasts into 1-inch pieces and put them in a bowl.
- Add avocado oil and kosher salt. Mix well so each piece gets coated.
- Cover and chill for 20 to 30 minutes.
- Thread the chicken pieces onto pre-soaked wooden skewers, leaving a small gap between pieces.
- In a blender or bowl, mix light tasting oil and egg (omit if using store-bought mayo).
- Add coconut milk, lemon juice, and red wine vinegar.
- Stir in kosher salt, onion powder, minced garlic, chopped dill, chopped parsley, and cracked black pepper.
- Whisk until smooth and taste to adjust flavor.
- Heat the grill or grill pan to medium-high heat.
- Brush or spray the grill to prevent sticking and place the skewers on the hot grill.
- Cook the chicken for 3 to 4 minutes per side, basting with BBQ sauce until the internal temperature reaches 165°F.
- While the chicken cooks, brush corn with avocado oil and grill until charred; cut kernels off the cob.
- In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, basil, and avocado.
- Toss the salad with herby ranch and top with grilled corn and warm chicken skewers.