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

Marinate the Chicken:

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).

Make the Herby Ranch:

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.

Grill the Chicken & Assemble the Salad:

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