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BBQ Chicken Skewer Salad

A fresh and flavorful salad featuring grilled BBQ chicken skewers, crisp vegetables, and a creamy herby ranch dressing. Perfect for a quick weeknight meal or a backyard cookout.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts Cut into 1-inch pieces
  • 3 tbsp avocado oil For marinating
  • 1 tsp kosher salt For marinating
  • 2 cups bbq sauce I use Primal Kitchen brand
  • 8 [6-inch] wooden skewers Pre-soaked
For the Herby Ranch
  • 1 cup light tasting oil For ranch dressing
  • 1 egg optional (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 minced garlic
  • 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 For grilling corn
  • 8 cups thinly sliced romaine lettuce (or 2 small heads)
  • 6 green onions thinly sliced (green part only)
  • 2 cups quarter 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 diced medium

Method
 

Marinate the chicken
  1. Cut the chicken breasts into 1-inch pieces and put them in a bowl.
  2. Add avocado oil and kosher salt. Mix well so each piece gets coated.
  3. Cover and chill for 20 to 30 minutes.
  4. Thread the chicken pieces onto pre-soaked wooden skewers, leaving a small gap between pieces.
Make the Herby-Ranch
  1. In a blender or bowl, mix light tasting oil and egg (omit if using store-bought mayo).
  2. Add coconut milk, lemon juice, and red wine vinegar.
  3. Stir in kosher salt, onion powder, minced garlic, chopped dill, chopped parsley, and cracked black pepper.
  4. Whisk until smooth and taste to adjust flavor.
Grill the Chicken and Make the Salad
  1. Heat the grill or grill pan to medium-high heat.
  2. Brush or spray the grill to prevent sticking and place the skewers on the hot grill.
  3. Cook the chicken for 3 to 4 minutes per side, basting with BBQ sauce until the internal temperature reaches 165°F.
  4. While the chicken cooks, brush corn with avocado oil and grill until charred; cut kernels off the cob.
  5. In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, basil, and avocado.
  6. Toss the salad with herby ranch and top with grilled corn and warm chicken skewers.

Notes

Serve warm with extra ranch on the side. The salad travels well, making it perfect for lunches and picnics.