BBQ Chicken Skewer Salad Recipe

This BBQ Chicken Skewer Salad is where smoky, caramelized barbecue flavors come together with a fresh, crunchy salad—absolutely irresistible for summer dinners, picnics, or anytime you want an explosion of colors and textures on your plate. Juicy grilled chicken skewers mingle with crisp lettuce, sweet corn, creamy avocado, and a zippy herby ranch dressing you’ll want to drizzle on everything.

this Recipe

Ingredients You’ll Need

You only need simple pantry and fresh ingredients to whip up this BBQ Chicken Skewer Salad, but each one brings something important—tender chicken, tangy sauce, crunchy greens, and bursts of sweetness, all balanced perfectly for flavor and color.

• Boneless Skinless Chicken Breasts: These are perfect for soaking up the BBQ marinade and stay super juicy when grilled on skewers.
• Avocado Oil: Adds richness and helps the marinade coat the chicken—plus, it has a high smoke point for grilling.
• Kosher Salt: Essential for seasoning both the meat and the ranch dressing; don’t skip it!
• BBQ Sauce (like Primal Kitchen): Your favorite brand will work—the sauce infuses the chicken with signature smoky-sweet barbecue flavor.
• Wooden Skewers (6-inch, pre-soaked): Keep your chicken from sticking or burning; soaking prevents them from charring on the grill.
• For Herby Ranch: Light-tasting oil or avocado oil, egg, coconut milk, lemon juice, red wine vinegar, onion powder, garlic, lots of fresh dill and parsley, plus black pepper for big flavor. (You can swap in good-quality mayonnaise if you prefer!)
• Corn on the Cob: Grilled for sweet, smoky pops of flavor and golden color (skip for Whole30, if needed).
• Romaine Lettuce: Crisp, refreshing, and makes the perfect salad base without getting soggy.
• Green Onions: Only use the tender green parts for a milder onion-y brightness.
• Grape Tomatoes: Their perfect bite-sized sweetness adds a pop of color and flavor.
• Black Beans: Creamy and hearty, they turn the salad into a full meal (omit for Whole30 or use your favorite substitute).
• Fresh Cilantro & Basil: Chopped herbs offer a fragrant lift and plenty of garden-fresh vibes.
• Avocado: For dreamy creaminess and healthy fats—cut right before serving to keep it beautiful and green.

Variations

This BBQ Chicken Skewer Salad is a dream to customize—tweak the protein, play with the veggies, or swap in your favorite flavors for a recipe that fits your taste and dietary needs every single time!

• Make It Dairy-Free: The herby ranch is already dairy-free, but feel free to try vegan mayo or coconut yogurt for an extra creamy dressing with a plant-based twist.
• Swap Out the Protein: Chicken thighs, shrimp, or even tofu cubes work wonderfully in place of chicken breast—just adjust your grilling time accordingly.
• Change Up the Veggies: Toss in sliced bell peppers, grilled zucchini, or crunchy cucumbers for more color and crunch.
• Grain Bowl Style: Scoop the BBQ Chicken Skewer Salad over warm quinoa or brown rice for an ultra-satisfying grain bowl.

How to Make BBQ Chicken Skewer Salad

Step 1: Marinate the Chicken

First, use a meat mallet (or the bottom of a heavy skillet) to pound your chicken breasts to an even ½-inch thickness—this helps them cook consistently and stay juicy on the grill. Cube the chicken into generous 2-inch pieces, and toss in a bowl with avocado oil, kosher salt, and a good cup of your favorite BBQ sauce. Make sure every piece is coated! Let this marinate for at least 20 minutes at room temperature, or cover and refrigerate to soak in flavor for up to 8 hours—this step is what makes the BBQ Chicken Skewer Salad irresistibly flavorful.

Step 2: Make the Herby Ranch

While the chicken marinates, grab a wide-mouthed jar for your immersion blender. Pour in the oil, crack in an egg (if not using store-bought mayo), and process until a creamy mayo forms. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, then blend again until smooth and luscious. Stir in chopped dill, parsley, and black pepper for that fresh, herby punch. Pop it in the fridge to chill and let the flavors come together—your BBQ Chicken Skewer Salad will thank you later!

Step 3: Grill the Chicken and Corn

Brush (or toss) your corn in avocado oil and preheat your grill to medium-high (350-400°F). Oil the grill grates so nothing sticks. Grill the corn, turning every couple of minutes, until lightly charred and tender—about 10-12 minutes. Add the chicken skewers and grill, turning once, for about 3-4 minutes a side; generously baste the cooked side with more BBQ sauce as you flip. Keep the grill closed as much as possible, and cook until the chicken is golden and cooked through. Let the corn cool enough to handle before slicing off the kernels.

Step 4: Toss the Salad

Combine romaine lettuce, sliced green onions, quartered tomatoes, black beans, cilantro, and basil in a big serving bowl. Add your desired amount of herby ranch and toss until everything is glistening and coated. Add the grilled corn kernels and diced avocado, and gently toss again. All that’s left to do is top your salad with hot chicken skewers and an extra drizzle of BBQ sauce or ranch—BBQ Chicken Skewer Salad perfection!

How to Serve BBQ Chicken Skewer Salad

Garnishes

This salad absolutely shines with a sprinkle of extra fresh herbs—think more chopped cilantro and parsley, or even a flurry of thin-sliced green onion. For a little dazzle, add a squeeze of fresh lemon or lime over the top before serving. And if you’re feeling bold, crumbled feta or a handful of crispy tortilla strips create fantastic texture and a finished look.

Side Dishes

Pair your BBQ Chicken Skewer Salad with cornbread, grilled sweet potatoes, or a punchy fruit salad on the side. It’s also wonderful with a bowl of watermelon for a classic BBQ combo, or even some lightly pickled onions to add sharpness alongside all that smoky-sweet chicken.

Creative Ways to Present

For a show-stopping platter, arrange the skewers right on top of the tossed salad and serve family-style—everyone can grab a skewer and dig in. Or, make layered salad jars for meal prep or picnics (dressing on the bottom, greens on top, skewers alongside). For a fun appetizer twist, try threading small salad components with the chicken onto mini skewers for handheld BBQ Chicken Skewer Salad bites!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken, salad, and dressing separately in airtight containers. The chicken will keep for up to 3 days in the fridge, and the herby ranch stays fresh all week. Wait to add avocado until you’re ready to serve so it stays bright and creamy!

Freezing

Grilled BBQ chicken freezes beautifully—just wrap it well and freeze for up to 2 months. The veggies and ranch dressing, however, are best enjoyed fresh and don’t freeze well. Defrost chicken in the fridge before reheating and tossing with the salad.

Reheating

To reheat the chicken skewers, warm gently in a 350°F oven or a covered skillet until heated through. Avoid reheating the salad or the ranch dressing, but you can always build fresh salads with leftover chicken all week long!

FAQs

Final Thoughts

If you love a meal that’s equal parts vibrant, satisfying, and packed with smoky grill flavor, this BBQ Chicken Skewer Salad truly delivers. Gather your favorite people, serve it up family-style, and enjoy a dish that’s as fun and customizable as it is seriously tasty. I hope it brightens up your table—and your week!

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