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BBQ Chicken Skewer Salad Recipe

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4 from 4 reviews

This vibrant BBQ Chicken Skewer Salad features juicy, marinated grilled chicken on skewers paired with a fresh and colorful salad made from romaine lettuce, grape tomatoes, black beans, grilled corn, and creamy avocado. Finished with a homemade herby ranch dressing, this dish perfectly balances smoky, tangy, and fresh flavors, making it a delicious and satisfying meal ideal for warm weather or backyard gatherings.

Ingredients

Chicken Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1 cup BBQ sauce (such as Primal Kitchen, divided)
  • 8 (6-inch) wooden skewers, pre-soaked

Herby Ranch Dressing

  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped fresh dill fronds
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

Salad

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (from about 2 small heads)
  • 6 green onions, thinly sliced (green parts only)
  • 16 ounces (about 2 cups) quartered grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced into medium cubes

Instructions

  1. Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are of uniform 1/2-inch thickness. Cut into 2-inch pieces and place them in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir everything together to coat the chicken evenly. Let the chicken marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours for deeper flavor.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, blend gently without moving the blender for 10 to 15 seconds until the mixture turns creamy and thick, forming a mayonnaise base. Slowly move the blender up and down until fully emulsified. Add 1/2 cup unsweetened full fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves. Blend until combined. Stir in 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 1 teaspoon freshly ground black pepper. Refrigerate until ready to use.
  3. Prepare the Grill and Vegetables: Thread the marinated chicken pieces onto the pre-soaked wooden skewers, placing 4 to 5 pieces per skewer. Drizzle the 4 ears of corn with 2 tablespoons avocado oil, rubbing to coat evenly. Preheat the grill to medium-high heat (350℉ to 400℉) and oil the grill grates by wiping with an oil-soaked paper towel using tongs.
  4. Grill Corn and Chicken Skewers: Place the corn on the hot grill and cook for 10 to 12 minutes, turning frequently until tender and nicely charred. Simultaneously, place the chicken skewers on the grill and cook for 3 to 4 minutes to develop grill marks. Flip the skewers over, baste the cooked side with the remaining 1 cup BBQ sauce, and continue grilling for another 3 to 4 minutes until the chicken is cooked through and well charred on both sides. Remove the corn and chicken from the grill and let them cool slightly.
  5. Assemble the Salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 sliced green onions (green parts only), 2 cups quartered grape tomatoes, 1 can drained and rinsed black beans, 1/4 cup chopped cilantro, and 2 tablespoons chopped basil. Add the desired amount of herby ranch dressing and toss well to coat the lettuce evenly.
  6. Add Grilled Corn and Avocado: Cut the grilled corn kernels off the cob and add them to the salad bowl along with the diced avocado. Gently toss the salad once more to combine all ingredients thoroughly.
  7. Serve: Plate the salad and top it with the grilled BBQ chicken skewers. Serve immediately and enjoy this fresh and flavorful BBQ Chicken Skewer Salad.

Notes

  • Pre-soaking wooden skewers prevents them from burning on the grill.
  • Marinating the chicken longer intensifies the BBQ flavor and keeps the meat moist.
  • Using an immersion blender for the dressing ensures a creamy and perfectly emulsified ranch.
  • Grilling corn adds a smoky sweetness that complements the BBQ chicken.
  • Adjust the amount of dressing according to your preference to keep the salad light or more creamy.
  • This salad can be served warm or at room temperature.

Find it online: https://cookedbysarah.com/bbq-chicken-skewer-salad-recipe/