This BBQ Chicken Skewer Salad is a fresh and satisfying meal that combines smoky grilled chicken with crisp romaine lettuce, sweet grilled corn, black beans, juicy tomatoes, creamy avocado, and a homemade herby ranch dressing. I love how the sweet and smoky barbecue flavors blend perfectly with the fresh vegetables, creating a hearty salad that works beautifully for lunch, dinner, or summer gatherings.
Why I’ll Love This Recipe
I love that this salad is filling enough to serve as a complete meal while still feeling fresh and light. The grilled BBQ chicken adds smoky flavor and juicy texture, while the colorful vegetables provide plenty of crunch and freshness. The homemade herby ranch dressing brings everything together with a creamy, tangy finish. I also appreciate that this recipe is perfect for meal prep, backyard cookouts, or easy family dinners because every ingredient complements the others so well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce, divided
8 soaked wooden skewers
1 cup avocado oil
1 large egg
1/2 cup full-fat coconut milk
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
2 minced garlic cloves
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 teaspoon black pepper
4 ears corn
2 tablespoons avocado oil
8 cups sliced romaine lettuce
6 sliced green onions
2 cups quartered grape tomatoes
1 can black beans, drained and rinsed
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 diced avocado
Directions
I pound the chicken breasts to an even thickness before cutting them into bite-sized chunks.
Then I combine the chicken with avocado oil, kosher salt, and 1 cup of BBQ sauce, then let it marinate for at least 20 minutes.
I prepare the dressing by blending avocado oil with the egg until thick. Then I mix in the coconut milk, lemon juice, apple cider vinegar, onion powder, garlic, fresh dill, parsley, and black pepper until smooth.
Next I thread the marinated chicken pieces onto the soaked wooden skewers.
I brush the corn with avocado oil.
I grill the corn for 10 to 12 minutes, turning it frequently until lightly charred.
Then I grill the chicken skewers for 3 to 4 minutes per side, brushing them with the remaining BBQ sauce as they cook until the chicken reaches an internal temperature of 165°F (74°C).
I toss the romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil with the creamy herby ranch dressing.
Next I slice the grilled corn off the cob and fold it into the salad along with the diced avocado.
I top the salad with the hot BBQ chicken skewers and serve immediately.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 953 kcal per serving
Variations
I sometimes swap the chicken breasts for boneless chicken thighs to make the skewers even juicier. When I want extra heat, I mix a little chipotle powder or cayenne pepper into the BBQ sauce. I also enjoy adding shredded cheddar cheese, crispy tortilla strips, or sliced jalapeños for extra flavor and texture. For a lower-carb version, I reduce the corn and black beans while adding more avocado and leafy greens. If I need a dairy-free meal, I simply follow the recipe as written since the dressing uses coconut milk.
Storage/Reheating
I store the salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Also I keep the dressing in a separate container and toss it with the vegetables just before serving to maintain their crispness. I reheat the chicken gently in a skillet, microwave, or a 350°F (175°C) oven until warmed through. I prefer adding fresh avocado after reheating for the best texture.
Related Recipes:
- BBQ Chicken Grilled Cheese
- Honey BBQ Chicken Rice
- Garlic Butter Lettuce, Tomato & Grilled Chicken Sandwich
FAQs
Can I make this salad ahead of time?
I prepare the chicken, dressing, and vegetables in advance but keep them separate until serving so everything stays fresh and crisp.
Can I use store-bought ranch dressing?
I can use bottled ranch dressing for convenience, but I find the homemade herby ranch gives the salad a fresher and more flavorful finish.
How do I know when the chicken is fully cooked?
I cook the chicken until it reaches an internal temperature of 165°F (74°C), ensuring it is safe to eat while remaining juicy.
Can I cook the chicken without an outdoor grill?
I can easily use a grill pan on the stovetop or cook the skewers under the oven broiler while brushing them with BBQ sauce during cooking.
What side dishes pair well with this salad?
I enjoy serving this salad with garlic bread, grilled vegetables, baked potatoes, cornbread, or fresh fruit for a complete summer meal.
Conclusion
I love how this BBQ Chicken Skewer Salad combines smoky grilled chicken, vibrant vegetables, and creamy homemade herby ranch into one satisfying dish. It is packed with fresh flavors, simple to prepare, and versatile enough for weeknight dinners, meal prep, or summer entertaining. Every bite delivers a delicious balance of smoky, creamy, crunchy, and refreshing ingredients that makes this salad a recipe I look forward to making again and again.
📖 Recipe:
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BBQ Chicken Skewer Salad
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Halal
Description
This BBQ Chicken Skewer Salad combines smoky grilled chicken, crisp romaine, charred corn, black beans, fresh vegetables, creamy avocado, and a homemade herby ranch dressing for a hearty and refreshing meal. It’s perfect for lunch, dinner, meal prep, or summer gatherings.
Ingredients
2 pounds boneless skinless chicken breasts
5 tablespoons avocado oil, divided
1 teaspoon kosher salt
2 cups BBQ sauce, divided
8 soaked wooden skewers
1 large egg
1/2 cup full-fat coconut milk
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
2 minced garlic cloves
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 teaspoon black pepper
4 ears corn
8 cups sliced romaine lettuce
6 sliced green onions
2 cups quartered grape tomatoes
1 can black beans, drained and rinsed
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 diced avocado
Instructions
- Pound the chicken breasts to an even thickness and cut into bite-sized chunks.
- Combine the chicken with 3 tablespoons avocado oil, kosher salt, and 1 cup BBQ sauce. Marinate for at least 20 minutes.
- Prepare the dressing by blending 1 cup avocado oil with the egg until thick, then add the coconut milk, lemon juice, apple cider vinegar, onion powder, garlic, dill, parsley, and black pepper. Blend until smooth.
- Thread the marinated chicken onto the soaked wooden skewers.
- Brush the corn with the remaining 2 tablespoons avocado oil.
- Grill the corn for 10 to 12 minutes, turning frequently, until lightly charred.
- Grill the chicken skewers for 3 to 4 minutes per side, brushing with the remaining 1 cup BBQ sauce, until the chicken reaches an internal temperature of 165°F (74°C).
- Toss the romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil with the herby ranch dressing.
- Slice the grilled corn from the cobs and fold it into the salad along with the diced avocado.
- Top the salad with the hot BBQ chicken skewers and serve immediately.
Notes
Substitute boneless skinless chicken thighs for juicier skewers.
Add chipotle powder or cayenne to the BBQ sauce for extra heat.
Top with shredded cheddar cheese, tortilla strips, or sliced jalapeños if desired.
For a lower-carb version, reduce the corn and black beans and add more leafy greens and avocado.
Store the salad, chicken, and dressing separately in airtight containers for up to 3 days.
Reheat the chicken gently before serving and add fresh avocado just before eating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 953 kcal
- Sugar: 20 g
- Sodium: 1180 mg
- Fat: 63 g
- Saturated Fat: 11 g
- Unsaturated Fat: 49 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 56 g
- Cholesterol: 120 mg
