BBQ Chicken Skewer Salad Recipe is one of those dishes that feels like summer on a plate, no matter the season. Juicy grilled chicken, fresh veggies, and a homemade herby ranch dressing come together effortlessly for a meal that’s light yet satisfying. Let me tell you why you’re going to want to make this again and again.
Jump to:
Why You'll Love This Recipe
This BBQ Chicken Skewer Salad Recipe has become one of my absolute go-tos because it balances smoky, tangy, and fresh flavors like a dream, plus it’s super customizable to fit whatever mood you’re in.
- Quick & Easy Prep: Marinate the chicken while you prep the other ingredients—minimal hands-on time but maximum flavor.
- Homemade Dressing Magic: The herby ranch dressing is creamy without being heavy and packs a fresh, garlicky punch that lifts the whole salad.
- Grill-It-Your-Way: Whether you have a charcoal grill, gas grill, or even a grill pan, this recipe adapts wonderfully to your setup.
- Fresh & Filling: Packed with vibrant veggies and protein, it’s a salad that actually leaves you feeling full and happy, not hungry ten minutes later.
Ingredients & Why They Work
The magic of this BBQ Chicken Skewer Salad Recipe lies in the harmony between smoky grilled chicken, crisp salad veggies, and that rich herby ranch dressing pulling it all together. Every ingredient has a purpose, so shopping with these tips helps you get the best flavor and texture.
- Boneless skinless chicken breasts: Pounding them to an even thickness ensures they cook quickly and evenly on the grill.
- Avocado oil: Its high smoke point makes it perfect for grilling and it adds a subtle buttery flavor.
- BBQ sauce (I recommend Primal Kitchen): Primal’s sauce is flavorful without overwhelming sweetness, which keeps the chicken balanced.
- Wooden skewers (pre-soaked): Soaking prevents burning on the grill and keeps the chicken from sticking.
- Light tasting oil (like avocado or light olive oil): For the dressing, you want something mild to let the herbs shine.
- Egg: If making the ranch dressing from scratch, it emulsifies the dressing for that perfect creamy texture.
- Unsweetened full fat coconut milk: Adds richness to the dressing without dairy, and keeps it silky smooth.
- Lemon juice & red wine vinegar: These add brightness and balance to the ranch dressing’s richness.
- Fresh herbs (dill, parsley, cilantro, basil): They bring fresh, garden flavors that keep the salad lively and fragrant.
- Corn: Grilled corn adds sweetness and a smoky crunch that pairs beautifully with the chicken.
- Romaine lettuce: Provides a crisp, sturdy base that holds up well to the dressing.
- Grape tomatoes, green onions, black beans (optional): They add colorful pops of flavor and extra texture.
- Avocado: Creamy avocado balances the tangy dressing and smoky chicken perfectly.
Make It Your Way
I love that this BBQ Chicken Skewer Salad Recipe is a perfect canvas for your tastes—sometimes I make it Whole30 by skipping the beans and corn, and other times I throw in extras like roasted peppers or swap the ranch for a chipotle dressing for an extra kick.
- Variation: I once added grilled peaches to this salad during summer, and the sweet caramelized notes were a total game-changer—don’t hesitate to experiment!
- Whole30 or Paleo Friendly: Just omit the black beans and corn, and use compliant BBQ sauce and homemade ranch without mayo.
- Dietary Swaps: Substitute chicken with shrimp or tofu skewers for different protein options; grilling times vary, so watch closely.
Step-by-Step: How I Make BBQ Chicken Skewer Salad Recipe
Step 1: Prep and Marinate the Chicken
First, I pound the chicken breasts to an even ½ inch thickness—this helps them cook evenly and stay juicy. Then I cube the chicken, toss it in avocado oil, kosher salt, and half of my favorite BBQ sauce, giving it a good stir. If I have time, I let the chicken marinate in the fridge for a few hours, but at the very least, 20 minutes at room temp works. This step really infuses the chicken with flavor and keeps it moist on the grill.
Step 2: Whip Up the Herby Ranch Dressing
Making the ranch from scratch is a little ritual I look forward to—it’s so satisfying! Using an immersion blender, I emulsify the oil and egg, then blend in the coconut milk, lemon juice, vinegar, and seasonings. Stirring in fresh dill and parsley at the end gives it that bright, fresh-herb punch that you can’t get from store-bought dressings. If you’re short on time, a light-flavored store-bought mayo works well, too.
Step 3: Grill the Chicken Skewers and Corn
I start by coating the corn with avocado oil and heating my grill to medium-high. I always oil the grates carefully with a paper towel to avoid flare-ups—trust me, a little oil goes a long way here! The corn roasts for about 10-12 minutes, turning often for even char. At the same time, I grill the skewers—about 3–4 minutes per side, basting with the reserved BBQ sauce after the first flip. Keeping the grill closed as much as possible helps the chicken cook evenly and stay tender.
Step 4: Toss the Salad and Serve
While everything is grilling, I mix the romaine, green onions, tomatoes, black beans, and herbs in a big bowl. I add enough dressing to coat the lettuce lightly and toss it all together. Once the corn is cool enough to handle, I cut the kernels off the cob and add them along with diced avocado—gently folding everything to combine. Then it’s time to plate: salad on the side, topped with those juicy BBQ skewers, and dive in!
Top Tip
Having made this BBQ Chicken Skewer Salad Recipe dozens of times, I’ve found a few small tricks that make a big difference in flavor and ease. These are the nuggets of wisdom I wish I knew when I started out, so you’re getting the best of my kitchen experiments!
- Even Chicken Thickness: Don’t skip pounding the chicken evenly—it’s the key to juicy, not chewy skewers.
- Oil the Grill Grates Carefully: Use a lightly oiled paper towel with tongs instead of pouring oil directly on the grill to avoid dangerous flare-ups.
- Make the Dressing Ahead: The herby ranch tastes even better after sitting for a bit, so prepping it earlier in the day is a great time saver.
- Don’t Overcrowd the Grill: Give each skewer space to cook evenly and get those beautiful grill marks you’re after.
How to Serve BBQ Chicken Skewer Salad Recipe
Garnishes
I love topping this salad with a sprinkle of extra fresh herbs like cilantro and basil, plus a little squeeze of lime for brightness. Sometimes I add a handful of toasted pumpkin seeds for some crunch. A few thin chili slices or a dash of smoked paprika on top gives an extra smoky kick that’s just heavenly.
Side Dishes
To round out the meal, I often serve it with a crusty whole-grain baguette or some grilled sweet potatoes. For a light, summery vibe, a side of chilled watermelon salad complements the smoky flavors beautifully.
Creative Ways to Present
For gatherings, I’ve arranged the grilled skewers over a big platter of the tossed salad, then scattered the corn kernels and avocado on top like confetti. It makes for a colorful centerpiece that invites everyone to dig in. Using mini skewers also works for finger-food style serving, perfect for parties.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and salad components separately to keep everything fresh—chicken in an airtight container and dressing on the side. This way, the salad greens don’t get soggy overnight. The next day, I toss it all again with a bit of fresh dressing before serving.
Freezing
While the grilled chicken skewers freeze well, I don’t recommend freezing the whole salad assembled. Freeze only the chicken portions and thaw in the fridge before reheating gently on the grill or stovetop.
Reheating
To reheat the chicken skewers, I prefer warming them on a grill pan or under a broiler to retain that smoky char and avoid drying them out. Avoid microwaving if possible, as it can toughen the meat. Just re-toss the salad fresh to keep the crispness.
Frequently Asked Questions:
Yes! You can marinate the chicken and even make the herby ranch dressing a day ahead to save time. Store them separately and assemble the salad just before serving for the best freshness.
If you don’t have an immersion blender, a regular blender or food processor works perfectly for making the herby ranch. Just blend the oil and egg first to emulsify, then add the remaining ingredients and pulse until combined.
Absolutely! Shrimp, tofu, or even beef skewers work great on the grill and pair nicely with the salad and dressing. Just adjust cooking times accordingly.
The key is to keep the dressing separate until just before serving and to store leftover salad without dressing. Also, avoid over-tossing the greens before plating. This keeps everything crisp and fresh.
Final Thoughts
This BBQ Chicken Skewer Salad Recipe has become a personal favorite because it hits all the right notes — smoky, fresh, tangy, and satisfying without any heaviness. I hope you find as much joy in making and eating this as I do. It’s an easy way to impress guests or simply treat yourself on a busy weeknight. Give it a try, tweak it your way, and I promise it’ll be a recipe you reach for again and again.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Marinating Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Description
This BBQ Chicken Skewer Salad is a flavorful and refreshing dish featuring juicy grilled chicken marinated in BBQ sauce, paired with a fresh salad of romaine, corn, tomatoes, black beans, and herbs, all tossed in a creamy homemade Herby Ranch dressing. Perfect for a satisfying and healthy meal packed with vibrant flavors.
Ingredients
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoon avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 [6-inch] wooden skewers, pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado oil or light olive oil)
- 1 egg (omit if using store-bought mayo)
- ½ cup unsweetened full fat coconut milk
- 2 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 cloves minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 teaspoon freshly cracked black pepper
For the Salad:
- 4 ears corn (omit for Whole30)
- 2 tablespoon avocado oil
- 8 cups thinly sliced romaine lettuce (about 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (16 ounces)
- 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tablespoon freshly chopped basil leaves
- 1 avocado, peeled, seed removed, and diced medium
Instructions
- Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a uniform ½ inch thickness. Cube the chicken into 2-inch pieces and place in a large bowl. Add the avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to coat all the chicken pieces. Let the chicken marinate for at least 20 minutes at room temperature or refrigerate covered for 4 to 8 hours for deeper flavor.
- Make the Herby Ranch: Pour the light tasting oil into a wide-mouth jar just slightly larger than an immersion blender head. Crack the egg into the oil and allow it to sink to the bottom. Insert the immersion blender, resting the blade on top of the yolk without moving it, and blend until a thick white mayo forms at the bottom, about 10 seconds. Slowly move the blender up and down until fully emulsified. If using store-bought mayo instead, skip the blending step. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic to the jar and blend again briefly. Stir in the chopped dill, parsley, and black pepper by hand. Refrigerate until ready to use. This dressing lasts up to 1 week in the fridge.
- Grill the chicken and make the salad: Drizzle avocado oil over the corn ears and rub to coat evenly. Preheat grill to medium-high heat (350-400 degrees F) and oil the grill grates by wiping with an oiled paper towel using tongs. Place the corn on the grill and cook, turning every 2 minutes, until tender, about 10-12 minutes. Simultaneously, place the chicken skewers on the grill and cook for 3 to 4 minutes until grill marks form. Flip the skewers, baste the grilled side generously with reserved BBQ sauce, and continue grilling with the lid closed for 3 to 4 more minutes until cooked through with marks on both sides. Remove chicken and corn and let the corn cool enough to handle.
- Assemble the salad: In a large bowl, combine the sliced romaine, green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add your desired amount of Herby Ranch dressing and toss well to evenly coat the lettuce. Remove kernels from the cooled corn cobs and add them along with diced avocado to the salad. Gently toss everything together.
- Serve: Plate the salad and top with the grilled BBQ chicken skewers. Enjoy this colorful, fresh, and hearty BBQ Chicken Skewer Salad immediately.
Notes
- If using store-bought mayo as a substitute for the homemade ranch, use 1 cup of mayo instead of making the emulsified dressing.
- To avoid flare-ups on the grill, use only a small amount of oil while oiling the grates.
- For a Whole30 compliant version, omit the corn and black beans from the salad.
- Make sure to soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- The Herby Ranch dressing can be stored in the refrigerator for up to 1 week, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 110 mg
Leave a Reply