There’s something magical about the combination of grilled BBQ chicken, crisp salad greens, and smoky grilled corn all coming together in one delicious dish. This BBQ Chicken Skewer Salad is the perfect balance of smoky, tangy, and fresh flavors, making it an ideal meal for summer cookouts, meal prep, or even a simple family dinner.
This recipe combines juicy, marinated BBQ chicken skewers with a fresh, vibrant salad, topped with a creamy Whole30 Herby Ranch dressing that takes everything to the next level. If you’re looking for a wholesome, protein-packed, and utterly delicious salad that feels indulgent but is still nutritious, this is it!
Why You’ll Love This Recipe
- Packed with Flavor – Smoky, tangy BBQ chicken combined with fresh, crisp greens and a creamy dressing.
- Healthy & Satisfying – High in protein, loaded with fresh veggies, and can be customized to be Whole30 compliant.
- Perfect for Grilling Season – The ideal meal for summer cookouts or family barbecues.
- Easy to Prepare – With a little bit of marinating time, this dish comes together quickly.
- Versatile & Customizable – Adjust ingredients based on dietary preferences or what you have on hand.
Ingredients for BBQ Chicken Skewer Salad
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts – Perfect for juicy, flavorful skewers.
- 3 tbsp avocado oil – Helps the chicken stay tender while grilling.
- 1 tsp kosher salt – Enhances the chicken’s natural flavor.
- 2 cups BBQ sauce – Choose your favorite, or opt for Primal Kitchen BBQ sauce for a healthier option.
- 8 wooden skewers (6-inch), pre-soaked – Soaking prevents burning on the grill.
For the Whole30 Herby Ranch Dressing:
- 1 cup light tasting oil (avocado oil or light olive oil) – Provides a neutral base.
- 1 egg – Helps emulsify the dressing (omit if using store-bought mayo).
- ½ cup unsweetened full-fat coconut milk – Creates a creamy texture.
- 2 tbsp lemon juice – Adds brightness and tang.
- 1 tbsp red wine vinegar – Enhances depth of flavor.
- 1 tsp kosher salt – Essential for balancing flavors.
- 1 tsp onion powder – Brings a mild oniony taste.
- 2 cloves minced garlic – Adds robust flavor.
- ¼ cup finely chopped fresh dill fronds – Classic herby flavor for ranch.
- ¼ cup finely chopped fresh parsley – Adds freshness.
- 1 tsp freshly cracked black pepper – For a bit of heat and complexity.
For the Salad:
- 4 ears corn – Grilled and cut off the cob for a smoky-sweet bite (omit for Whole30).
- 2 tbsp avocado oil – Used to coat the corn before grilling.
- 8 cups thinly sliced romaine lettuce – A crisp base for the salad.
- 6 green onions (thinly sliced, green parts only) – Adds a mild, oniony kick.
- 2 cups quartered grape tomatoes – Provides sweetness and acidity.
- 1 (15-ounce) can black beans, drained and rinsed – Adds heartiness (omit for Whole30).
- ¼ cup freshly chopped cilantro leaves – Adds a fresh, citrusy flavor.
- 2 tbsp freshly chopped basil leaves – Elevates the salad with a hint of sweetness.
- 1 avocado (diced medium) – Adds creaminess and healthy fats.
Step-by-Step Instructions
1. Marinate the Chicken
- Using a meat mallet or the bottom of a heavy skillet, pound the chicken to ½-inch thickness for even cooking.
- Cut into 2-inch cubes and place in a large bowl.
- Add avocado oil, kosher salt, and 1 cup of BBQ sauce, stirring to coat the chicken well.
- Cover and marinate for at least 20 minutes at room temperature or 4-8 hours in the fridge for maximum flavor.
2. Make the Herby Ranch Dressing
- Pour the oil into a wide-mouth jar.
- Crack in the egg and let it sink to the bottom.
- Insert an immersion blender into the jar, resting the blade on top of the yolk.
- Without moving the blender, blend for 10 seconds until the bottom turns white and creamy.
- Slowly raise and lower the blender to fully emulsify into mayo.
- Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending again.
- Stir in dill, parsley, and black pepper. Refrigerate until needed.
3. Grill the Chicken & Corn
- Preheat grill to medium-high (350-400°F) and lightly oil the grates.
- Drizzle corn with avocado oil and rub evenly.
- Place corn on the grill, cooking 10-12 minutes, turning every 2 minutes.
- Meanwhile, skewer the marinated chicken onto the pre-soaked wooden skewers.
- Grill chicken for 3-4 minutes per side, flipping once, until grill marks form.
- Baste with reserved BBQ sauce after flipping for extra flavor.
- Continue grilling 3-4 more minutes until fully cooked (internal temp 165°F).
- Transfer chicken and corn to a plate and let the corn cool before handling.
4. Assemble the Salad
- In a large salad bowl, combine romaine, green onions, grape tomatoes, black beans, cilantro, and basil.
- Drizzle with herby ranch dressing and toss to coat evenly.
- Cut the grilled corn off the cob and gently toss into the salad.
- Add diced avocado, mixing lightly to prevent smushing.
- Serve with BBQ chicken skewers on top.
Serving Suggestions & Variations
How to Serve:
- Serve as a main dish with extra BBQ sauce on the side.
- Pair with grilled flatbread or pita for a Mediterranean twist.
- Make it a wrap by filling a tortilla with the salad and chicken.
Variations:
- Make it Spicy: Add red pepper flakes or sriracha to the BBQ sauce.
- Low-Carb Option: Omit black beans and corn for a keto-friendly salad.
- Dairy-Free Alternative: Use a dairy-free mayo substitute in the dressing.
- Swap the Protein: Use shrimp, tofu, or grilled steak instead of chicken.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken up to 24 hours in advance, and prep the salad ingredients separately. Assemble when ready to eat.
How Do I Store Leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Reheat chicken skewers before serving.
Can I Cook the Chicken Without a Grill?
Yes! Cook in a grill pan or bake at 400°F for 18-20 minutes, flipping halfway.
Final Thoughts
This BBQ Chicken Skewer Salad is a vibrant, satisfying dish that brings together bold flavors, smoky grilled chicken, and a creamy, herby ranch dressing. Whether you’re looking for a healthy weeknight meal, a meal prep favorite, or a dish to impress at a summer BBQ, this salad is sure to hit the spot. Try it today and enjoy the perfect balance of grilled, fresh, and creamy flavors!
Print
🥗 BBQ Chicken Skewer Salad – Fresh, Flavorful & Satisfying!
- Total Time: 35 minutes
- Yield: 4
Description
Some meals just scream summer BBQ vibes, and this BBQ Chicken Skewer Salad is one of them! Juicy, smoky grilled chicken skewers paired with crisp romaine, sweet corn, creamy avocado, and a homemade herby ranch dressing—this dish is fresh, hearty, and full of bold flavors. Whether you’re hosting a cookout or craving a light but filling meal, this salad is a winner!
Ingredients
For the Chicken Skewers:
✅ 2 lbs boneless, skinless chicken breasts (cubed)
✅ 3 tbsp avocado oil
✅ 1 tsp kosher salt
✅ 2 cups BBQ sauce
✅ 8 wooden skewers (pre-soaked)
For the Herby Ranch Dressing:
✅ 1 cup avocado oil (or light olive 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 garlic, minced
✅ ¼ cup fresh dill, finely chopped
✅ ¼ cup fresh parsley, finely chopped
✅ 1 tsp freshly cracked black pepper
For the Salad:
✅ 4 ears corn (omit for Whole30)
✅ 2 tbsp avocado oil
✅ 8 cups thinly sliced romaine lettuce
✅ 6 green onions, sliced (green parts only)
✅ 2 cups grape tomatoes, quartered
✅ 1 (15-ounce) can black beans, drained & rinsed (omit for Whole30)
✅ ¼ cup fresh cilantro, chopped
✅ 2 tbsp fresh basil, chopped
✅ 1 avocado, diced
Instructions
1️⃣ Pound the chicken breasts to ½-inch thickness and cube into 2-inch pieces.
2️⃣ Toss in a bowl with oil, salt, and 1 cup BBQ sauce. Let marinate for at least 20 minutes (or up to 8 hours in the fridge).
1️⃣ In a wide-mouth jar, add the oil and crack the egg into it.
2️⃣ Using an immersion blender, blend for 10 seconds until creamy.
3️⃣ Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic—blend again.
4️⃣ Stir in fresh dill, parsley, and black pepper. Refrigerate until ready to use.
1️⃣ Drizzle corn with oil and grill over medium-high heat for 10-12 minutes, turning every 2 minutes.
2️⃣ Grill skewers for 3-4 minutes per side, basting with reserved BBQ sauce. Cook until fully cooked (165°F internal temp).
3️⃣ In a large bowl, mix lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with dressing.
4️⃣ Cut corn off the cob and add to the salad with diced avocado. Toss gently.
5️⃣ Serve with grilled chicken skewers on top and enjoy!
Nutrition
- Calories: 450 per serving
- Fat: 20g per serving
- Carbohydrates: 35g per serving
- Protein: 40g per serving