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BBQ Chicken Skewer Salad with fresh vegetables and grilled chicken skewers

BBQ Chicken Skewer Salad

A vibrant salad featuring grilled chicken skewers, fresh greens, and a zesty herby ranch dressing, perfect for summer gatherings!
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
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.