BBQ Chicken Skewer Salad

Get Ready for a Flavor Explosion!

Imagine biting into perfectly grilled chicken skewers drenched in smoky BBQ goodness, layered atop a bed of fresh, crunchy greens. Your taste buds are tingling already, right? This BBQ Chicken Skewer Salad isn’t just any salad; it’s a glorious medley of flavors and textures that will make your dinner as exciting as a Friday night party! Plus, it comes together so quickly that you’ll be serving up smiles in no time!

Why Make This Recipe

You’ll love this recipe for so many reasons!

• Happy Tummies: This salad is great for everyone – kids, adults, and even your picky Uncle Bob!
• Easy Clean-Up: With one grill and one bowl, you won’t be doing dishes all night (an absolute win in my book).
• Flavor That Pops: The combination of juicy chicken, fresh veggies, and a herby ranch dressing will have you dreaming of summer BBQs all year long!

Who wouldn’t want that?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 [6-inch] wooden skewers (pre-soaked)
• 1 cup light tasting oil
• 1 egg (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
• 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
• 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, seed removed, and diced medium)

Directions

1. Marinate the Chicken: Combine chicken, avocado oil, kosher salt, and BBQ sauce in a bowl. Let that marinate for at least 30 minutes (or longer if you want to throw in some extra flavor!).

2. Make the Herby-Ranch: Whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper. Let it chill in the fridge while you grill!

3. Grill the Chicken and Make the Salad: Thread marinated chicken onto the skewers and grill until cooked through (about 5-6 minutes per side). While that’s happening, toss together the lettuce, green onions, tomatoes, corn (if using), black beans (if using), cilantro, basil, and avocado in a large bowl. Once chicken is grilled, slice it up and toss it on top.

How to Make BBQ Chicken Skewer Salad (Overview)

The process is super simple! First, marinate the chicken to soak in all that BBQ goodness. While it’s chilling out, whisk up your delicious herby ranch dressing. As the chicken grilles to perfection, you’ll toss together fresh greens and veggies like a pro! Slice up the chicken, sprinkle it on top, and voilà! You’ve got a salad that will impress even your toughest food critic! Pro tip: Don’t skip toasting the garlic—it makes all the difference! 😉

How to Serve BBQ Chicken Skewer Salad

Nothing says summer like piling this salad high on your plate! Just imagine the crunch of the greens, the sizzle of the hot chicken, and the burst of flavors from all those toppings. Drizzle with your homemade herby ranch and maybe throw in a little extra BBQ sauce for good measure. 🎉 Serve it up on a picnic table with good friends, and you’ll have a meal to remember!

How to Store BBQ Chicken Skewer Salad

This salad can easily keep in the fridge for about 3 to 4 days. Just make sure to store the dressing separately to maintain that crisp freshness. If you’re planning ahead, the chicken can be grilled and kept chilled, ready to be tossed with salad ingredients right before serving. Easy-peasy!

Tips to Make BBQ Chicken Skewer Salad

• Timing is Key: If you can, marinate the chicken overnight for even more flavor!
• Vegetable Swap: Feel free to swap in your favorite fresh veggies—go wild with colors and crunch!
• Healthy Makeover: For a lighter twist, use Greek yogurt instead of the coconut milk to make the dressing.

Variation

Want to mix things up? Try adding some grilled pineapple for a sweet twist or swap out chicken for tofu if you’re looking for a vegan option. You can toss in different herbs or even change the BBQ sauce to a spicy chipotle flavor if you’re feeling adventurous!

FAQs

Can I make this salad ahead of time?
Absolutely! Just keep the dressing separate until you’re ready to serve, and it’ll stay fresh.

Can I use other proteins instead of chicken?
Of course! Shrimp or tofu make fantastic substitutes.

Is this salad Whole30 compliant?
Yes, just omit the corn and black beans, and you’re all set for a compliant meal!

📌 Pin this recipe for your next cozy dinner night!

BBQ Chicken Skewer Salad

A vibrant salad featuring grilled chicken skewers, fresh greens, and a zesty herby ranch dressing, perfect for summer gatherings!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Course: Main Course, Salad

Cuisine: American, BBQ

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken Marinade

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 6-inch wooden skewers (pre-soaked)

Herby-Ranch Dressing

• 1 cup light tasting oil
• 1 egg (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

Salad Ingredients

• 4 ears corn (omit for Whole30)
• 8 cups thinly sliced romaine lettuce (or 2 small heads)
• 6 green onions (thinly sliced, green part only)
• 2 cups quartered grape tomatoes
• 1 15-ounce can black beans, drained and rinsed (omit for Whole30)
• ¼ cup freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado (peeled, seed removed, and diced medium)

Method

 

Preparation

1. Combine chicken, avocado oil, kosher salt, and BBQ sauce in a bowl. Let that marinate for at least 30 minutes (or longer for extra flavor!).
2. Whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper. Let it chill in the fridge while you grill.

Cooking

1. Thread marinated chicken onto skewers and grill until cooked through (about 5-6 minutes per side).
2. While the chicken grills, toss together the lettuce, green onions, tomatoes, corn (if using), black beans (if using), cilantro, basil, and avocado in a large bowl.
3. Once chicken is grilled, slice it up and toss it on top.

Notes

This salad can be stored in the fridge for 3 to 4 days. Store dressing separately to maintain crisp freshness. Marinate chicken overnight for more flavor. Swap fresh veggies as desired. Use Greek yogurt as a lighter dressing option. For variations, add grilled pineapple or swap chicken for tofu.